Spring has sprung and April showers are here to stay it seems. So much rain in Utah. I’m ready for May flowers… and sunshine! Need sunshine!
Bbq’s and picnics are just around the corner which means you’ll need a new side dish to bring along! I always volunteer to bring a salad to any get together we attend. For one it assures I have something to eat if I’m unsure what’s on the menu and two it gives me an excuse to play in the kitchen and create a new recipe! I love to create new summer salads. They are a weekly staple at our house, right along with a slab of meat on the Traeger grill!
I really LOVE a good pasta salad. That’s an understatement. I live for a good pasta salad! It’s my go to treat meal. Call me crazy but I’m not a cake and cookie indulgence kinda gal. I like the starchy carbs. In all their glory. Orzo hits the spot in this salad with a much lighter bite. The tangy lemon garlic Tessemaes dressing- aka liquid gold is perfection tossed with a variety of crunchy veggies. Pair it with some grilled meat or fish + a bunch of spring greens for a complete meal! It will definitely be on our weekly rotation this summer. I hope yours too! Enjoy!
Spring Veggie + Orzo Confetti Salad
- 1 package Delallo gluten free orzo pasta
- 1 bunch asparagus spears ends trimmed
- 1/2 red bell pepper diced small
- 1/2 yellow bell pepper diced small
- 1/2 orange bell pepper diced small
- 1/2 purple onion diced small
- 1 bunch of curly parsley
- 1 bottle Tessemaes Lemon Garlic dressing
- Juice of 2 lemons
- 1 tsp lemon zest
- Trader Joe's lemon pepper seasoning with grinder about 10 grinds
- sea salt to taste
- mediterranean feta cheese to top optional
Cook orzo according to package directions.
Drain. Do not rinse.
Toss with 1/8 cup of dressing and juice of both lemons. Place in refrigerator and allow to cool.
Steam asparagus until bright green. About 2-3 minutes. Do not over cook. You want it crunchy. Allow to cool. Dice stalks small and save the ends for later use.
Once orzo is cool toss with diced veggies and lemon zest. Add another 1/8 cup of dressing.
Season with lemon pepper and sea salt to your liking. Udjust dressing if needed.
Garnish with chopped parsley.
Refrigerate to let the flavors mingle. I like this better the next day.
Serve cold or at room temperature with a side of grilled chicken, fish or steak atop a mix of spring greens. Enjoy!