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Spring Veggie + Orzo Confetti Salad

Servings 4 servings

Ingredients

  • 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

Instructions

  1. Cook orzo according to package directions.
  2. Drain. Do not rinse.
  3. Toss with 1/8 cup of dressing and juice of both lemons. Place in refrigerator and allow to cool.
  4. 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.
  5. Once orzo is cool toss with diced veggies and lemon zest. Add another 1/8 cup of dressing.
  6. Season with lemon pepper and sea salt to your liking. Udjust dressing if needed.
  7. Garnish with chopped parsley.
  8. Refrigerate to let the flavors mingle. I like this better the next day.
  9. Serve cold or at room temperature with a side of grilled chicken, fish or steak atop a mix of spring greens. Enjoy!