The best primavera pasta orzo salad to celebrate the spring all year long!!!!!
Serves: 6 or 8
Time:15 minutes
Ingredients.
8 ounces orzo
1/2 pound fresh young asparagus spears, blanched and cut into 1/2 inch pieces
1 cup baby peas, blanched if fresh. Thawed if frozen
1/2 cup diced zucchini, blanched
1/2 cup diced carrots, blanched
1/2 cup thinly sliced radishes
1/4 cup chopped red onion
Dressing.
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon zest
1 clove garlic, minced
Salt and freshly ground black pepper
1/2 cup extra-vlrgln olive oil
1/4 cup loosely packed fresh basal leaves, cut into chiffonade
Directions
Cook the orzo according to the directions on the package for "al dente"
Drain in a colander and rinse briefly under cold running water.Shake the colander gently to drain completely and set aside.
To make the dressing, in a small bowl, whisk together the
lemon juice and zest, garlic, and salt and pepper to taste. Gradually whisk in the olive oil until an emulsion forms. Stir in the basil.
Place the orzo in a large serving bowl and add the asparagus, peas, zucchini carrots, radishes, and onion.
Toss together gently if serving immediately. Add the dressing and toss again, gently but thoroughly or cover and refrigerate for up to 8 hours.
Add the dressing Just before serving.
This primavera pasta orzo salad, can be prepared adding any other small shape salad. Donīt know which pasta to choose? Revise the right pasta shape for the best nd easy pasta salads.!!
