PCC Asparagus and Orzo Salad

Serves: 6 to 8 as a side dish

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Combine oil and lemon zest in a small bowl; set aside.

Cook orzo in a large pot of boiling, salted water until tender, according to package directions. Drain, rinse and let dry. Toss with 2 tablespoons lemon oil; set aside.

Blanch asparagus in boiling water until the color just begins to change. Using a slotted spoon, transfer asparagus to a bowl of ice water. Let asparagus cool then drain.

To prepare dressing, mix lemon juice, Dijon, Herbes de Provence, salt, pepper and remaining lemon oil in a small bowl.

In a large bowl, combine orzo, asparagus, bell pepper, olives, feta, onion and dressing.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: asparagus, olives, pasta

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