PCC Asparagus and Orzo Salad

Serves: 6 to 8 as a side dish

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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!

Learn more about our recipes. View guidelines »

More about: asparagus, olives, pasta

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