Orzo Summer Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1½ cups uncooked orzo
  • ¾ cup thinly sliced red onion
  • 2 cups asparagus
  • 1½ cups cherry tomatoes
  • ½ cup diced bell pepper
  • ½ cup pitted kalamata olives
  • 1 cup flat leaf parsley
  • ¼ cup (or more) crumbled goat cheese
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • ½ tablespoon fresh ground pepper
  1. Prep your vegetables.
  2. In boiling salted water, cook asparagus for about 2 minutes. Remove from boiling water and place into ice water to stop the cooking process.
  3. Cook orzo according to package instructions. Allow to cool.
  4. In a jar, combine olive oil, lemon juice and black pepper. Shack until emulsified. Pour over the orzo.
  5. Toss the orzo until evenly coated with dressing and add in the asparagus, tomatoes, red onion, bell pepper, olives and parsley.
  6. Top with crumbled goat cheese.
  7. Enjoy :)
Recipe by Amanda's Plate at http://www.amandasplate.com/orzo-summer-salad/