Orzo Salad with Fresh Lemon and Chive Dressing for your next summer gathering! Made with orzo, a small, rice shaped pasta, fresh tomatoes and asparagus.
Ingredients
for salad:
1lborzo
1lbfresh asparagus
1lbgrape or cherry tomatoes
1cupchopped chives, divided (half for dressing, half for garnish)
1lemon rind, grated fine, using a microplane grater
sliced lemon, for garnish
for dressing:
1cuplight olive oil or canola oil
1/2cupcider vinegar
2tablespoonsfresh lemon juice
1/2cupfresh chives, chopped
1/2teaspoonsugar or honey
1teaspoonsalt
1teaspoonpepper
Instructions
Cook the orzo according to package directions, set aside. This may be done up to three days before serving salad.
Wash and snap off the tough ends of the asparagus. Cut into one inch pieces on the diagonal. Place about 1/2 cup of water in a small saucepan. Put the asparagus in the pan, heat until water boils. Cover and cook for one minute. Remove from heat. Asparagus should be bright green. Drain off hot water and pour cool water into the pan. Drain again and place asparagus in the bowl with the cooked orzo. Cut the tomatoes in half and add to the bowl with the orzo and asparagus. Add one half cup of the chopped chives and the grated lemon rind.
Mix all of the dressing ingredients with a whisk, or place in a blender, or use an immersion blender and pulse until ingredients are blended well.
Pour 3/4 cup of the dressing over the salad and toss. Just before serving, toss with additional dressing if needed. Garnish with the remaining 1/2 cup of chives and lemon slices.
Notes
The orzo may be cooked ahead, but the asparagus is best when tossed with the dressing on the same day.
You will have leftover dressing. Don't be tempted to drown the salad in dressing! Use the leftover dressing on a green salad, or chopped avocado and tomatoes. This dressing also makes a great marinade for grilled chicken.