Spring Orzo Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 1/2 cup water
• 1/4 cup olive oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red onion, thinly sliced
• 1 lb orzo pasta
• 8 ounces asparagus, ends trimmed and cut into 1-inch pieces
• 2 cups bagged shredded carrots
• 1/2 cup fresh mint or 1/2 cup fresh dill or 1/2 cup fresh parsley, chopped

Recipe

• 1 whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended.
• 2 add onions and let stand while pasta cooks.
• 3 bring a large pot of lightly salted water to a boil.
• 4 add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.
• 5 cook until pasta and vegetables are just firm-tender.
• 6 drain and rinse under cold running water; drain again.
• 7 put in a bowl with dressing.
• 8 add mint or dill or parsley to mix and coat.