Lemon Orzo Salad with Asparagus, Artichokes, and Arugula

Lemon Orzo Salad with Asparagus, Artichoke, and Arugula

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

8 oz. uncooked orzo (Use gluten free if avoiding gluten)

1 tsp Extra Virgin Olive Oil for sauteeing asparagus

1 TBSP Extra Virgin Olive Oil for dressing salad

1 bunch of Asparagus, chopped into bite-size pieces

1 (14 oz) jar marinated artichoke hearts, drained, and chopped if desired (Check for GF symbol if avoiding gluten)

1 cup of arugula

Zest and juice of one lemon

¼ tsp salt and more to taste

½ tsp pepper and more to taste

*Grated parmesan for serving if desired (plant-based parmesan if avoiding dairy)

Directions:

1.       In a serving bowl, zest and juice the lemon. Then add salt, pepper, and 1 TBSP of olive oil. Whisk together.

2.       Cook orzo according to package directions.

3.       Put 1 tsp olive oil into a 10” skillet and turn on stove top to medium heat.

4.       Once the oil is hot in the skillet, add the bite-size pieces of asparagus.

5.       Once the orzo is cooked, drain, rinse with cold water, and add to the serving bowl. Toss with the dressing, then add all other ingredients. Toss to combine.

6.       Taste to check seasonings and adjust if needed.

7.       Chill in the refrigerator for at least 30 minutes. This can be made the night before for convenience.