Description
Delicious orzo salad with fresh vegetables and a tangy raspberry dressing.
Ingredients
Salad:
1 pound orzo pasta, cooked and cooled (do not rinse)
4 Tbsp olive oil
1 large yellow or orange bell pepper, julienne cut
1 large red onion, diced
1 pound asparagus, woody stems removed and sliced into chunks cut on an angle
1/2 cup chopped scallions
1 Tbsp. dried or 2 Tbsp fresh chopped parsley
1 tsp garlic pepper
5 pieces or so jarred roasted red sweet peppers, chopped (about 3/4 cup)
1/4 cup grated Parmesan cheese
Vinaigrette:
6 Tbsp Raspberry vinegar
1/3 cup olive oil
1/4 tsp black pepper
1/4 tsp salt
1 Tbsp minced shallot
1 tsp Dijon or Honey mustard
Instructions
Salad:
Cook orzo according to package directions. Drain and put on a tray to cool. Once cooled, place in a large bowl.
Heat 2 Tbsp oil in large skillet over medium heat. Add the bell pepper and saute just until tender about 4 minutes. Put into bowl with orzo.
Heat another 2 Tbsp oil in the same pan and add onion. Saute until translucent 4 to 5 minutes. Add to the orzo.
Break off and discard the woody ends of the asparagus. Cut the rest into bite sized chucks cut on an angle. Blanch the asparagus in boiling water until tender about 4 minutes.
drain, run under cold water and dry between paper towels.
Add to orzo.
Cut jarred red bell pepper into strips and then into small pieces.
Add to orzo.
Add Parmesan cheese.
Vinaigrette:
In a shaker bottle, mix raspberry vinegar, 1/3 cup oil, salt, pepper, shallot and mustard.
Shake well.
Pour dressing in increments over orzo dressing until amount of dressing in salad is reached.
Notes
You can use more or less of any ingredient to your liking or even replace one ingredient for another.