Monday, May 8, 2017

Orzo Pasta Salad with Spring Vegetables

for 12 servings you will need -

1 tablespoon oil
2 shallots, minced
2 garlic cloves, minced
12 oz orzo pasta, cooked and cooled
1 bunch asparagus, chopped and cooked
1 can quartered artichoke hearts, drained
1 package sun-dried tomatoes
1 lemon
1/4 cup vinegar
1/3 cup oil
1 teaspoon salt
1/2 teaspoon pepper

Heat oil in saucepan and cook shallots and garlic until softened and starting to brown.
In a large bowl, combine shallots, garlic, pasta, asparagus, artichoke hearts, tomatoes, and zest of the lemon.
In a small bowl combine juice of the lemon, vinegar, oil and seasonings. 
Stir dressing into salad and refrigerate overnight.  Serve cold and enjoy!