Spring Orzo Salad

serves 8 with plenty for leftovers!

Recipe from: Woman's Day Magazine - April 14, 2009

Posted by Claudia

Comments:  I served this at our Easter Dinner on April 12, 2009 and everyone loved it!

Ingredients

(dressing) 

• 1 TBS Lemon Zest
• 1/2 cup Lemon Juice
• 1/2 cup water
• 1/4 cup olive oil
• 2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup thinly sliced red onion

(salad contents)

• 1 lb Orzo pasta
• 8 oz (1/2 lb.) Asparagus , ends trimmed, cut into 1-in. pieces
• 2 cups bagged shredded carrots (or do your own in the food processor
• 1/2 cup chopped fresh Dill (you can use mint or parsley if you are not a dill fan.)

Directions:

1. Whisk lemon zest, juice, water, oil sugar, salt, pepper in a large bowl (or use a salad dressing shaker) until well blended. Add onions and let stand while pasta cooks.

2.Bring a large pot of lightly salted water to a boil. Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.

3. Cook until pasta and vegetables are just firm-tender. Drain and rinse under cold running water; drain again.

4. Put in bowl with dressing. Add Dill and toss to mix and coat.

Planning tip:

Do steps 1, 2, & 3 a day before serving. Store dressing and pasta-vegetable mixture separately; refrigerate. Do step 4 up to 4 hours before serving.