Best 3 Lemon Orzo Salad With Asparagus And Tomatoes Recipes
**Savory and refreshing, this lemon orzo salad is a delightful spring or summer dish that combines the bright flavors of lemon, asparagus, and tomatoes with the hearty texture of orzo pasta.**
This easy-to-make salad is packed with flavor and nutrients, making it a perfect meal for lunch or dinner. The recipe includes instructions for making a simple lemon vinaigrette dressing that perfectly complements the other ingredients. You'll also find tips for cooking the asparagus and tomatoes to perfection, as well as suggestions for variations on the recipe. So whether you're a seasoned home cook or just starting out, you'll be able to make this delicious and satisfying salad with ease.
In addition to the classic lemon orzo salad recipe, the article also includes two variations: a roasted vegetable orzo salad and a Greek orzo salad. The roasted vegetable orzo salad is a hearty and flavorful dish that features roasted vegetables such as zucchini, peppers, and onions. The Greek orzo salad is a refreshing and tangy salad that includes ingredients such as feta cheese, olives, and cucumbers. With three delicious recipes to choose from, you're sure to find a lemon orzo salad that you'll love.
LEMON ORZO
Steps:
- Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.
Provided by Ali Slagle
Categories brunch, dinner, lunch, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
Tips:
- Selecting Fresh Ingredients: Choose bright green asparagus spears with tightly closed tips and firm stalks. Select ripe, juicy tomatoes with smooth, unblemished skin. Use fragrant lemons with a bright yellow color and smooth texture.
- Cooking Orzo: Bring a large pot of salted water to a boil, add the orzo pasta, and cook according to the package instructions. Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Preparing Asparagus: Trim the woody ends of the asparagus spears and cut them into 2-inch pieces. Steam or roast the asparagus until tender but still slightly crisp. Overcooking can make them mushy.
- Making the Dressing: Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl until well combined. The dressing should have a balanced flavor profile, with a good balance of acidity, saltiness, and herbal notes.
- Assembling the Salad: Combine the cooked orzo, roasted asparagus, halved cherry tomatoes, chopped fresh parsley, and crumbled feta cheese in a large bowl. Pour the dressing over the salad and toss to coat evenly. Serve immediately or chill for later.
Conclusion:
The lemon orzo salad with asparagus and tomatoes is a vibrant and flavorful dish that combines the freshness of spring vegetables with the zesty tang of lemon. The chewy orzo, tender asparagus, juicy tomatoes, and salty feta cheese create a symphony of flavors and textures. The dressing, made with olive oil, lemon juice, garlic, oregano, salt, and pepper, adds a delightful balance of acidity and umami. Whether served as a main course or a side dish, this salad is sure to impress with its colorful appearance and delicious taste. Its versatility makes it perfect for potlucks, picnics, and everyday meals.
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