Orzo salad with a (lemon) twist

Orzo salad complements every main dish well. Get creative and throw some asparagus and sliced cherry tomatoes in there for color, and it’ll be tasty and attractive.

Asparagus and tomato orzo salad

2 cups of orzo
1 pint cherry tomatoes, halved
1 small bunch of asparagus
1/2 lemon
2 tablespoons olive oil
1/2 cup good, hard cheese, shredded (I like to use asiago or parmesan reggiano)
2 tablespoons flat leaf parsley, finely chopped
Salt/pepper to taste

Boil water, add asparagus for 2-3 minutes, or until slightly cooked, yet still firm.  Remove and set aside on cutting board.
To boiling water, add orzo.  Cook for 8-10 minutes, or until orzo is cooked.  Drain.
While orzo is cooking, trim asparagus into 1 inch sections, discarding ends. Cut tomatoes in halves. Finely chop parsley.

Add drained orzo, asparagus, tomatoes, parsley, zest and juice of lemon, olive oil, and cheese together. Mix well.

Serve at room temperature.


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