Looking for a fresh and tasty summer salad? Try this delightful orzo-based salad recipe packed with vibrant flavors and wholesome ingredients!
Ingredients:
- 1 cup uncooked orzo
- 3/4 medium bundle of fresh asparagus
- 1/2 pint cherry tomatoes
- 1/2 cup chopped sun-dried tomatoes (packed in oil), drained
- 1/2 cup chopped marinated artichoke hearts, drained
- 1 can (15 oz.) cannellini beans, drained, rinsed, and patted dry
- 2 tbsp finely chopped dill
- 1 tbsp finely chopped parsley
- 5 to 6 large basil leaves, thinly sliced
- 1/4 to 1/3 cup shredded vegan parmesan, to taste
- 2 tbsp capers, drained (optional)
Dressing:
- 3 to 4 tbsp extra virgin olive oil, to taste
- 1/4 cup apple cider vinegar
- Juice of 1 1/2 lemons
- 2 tbsp Dijon mustard
- 1 1/2 tbsp agave nectar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
Instructions:
1. Cook Orzo:Prepare orzo according to package directions in salted water until al dente. Drain, rinse in warm water, and drain well again. Transfer cooked orzo to a large mixing bowl.
2. Prepare Asparagus: Trim tough ends of asparagus and cut remaining stalks into 2 cm pieces. Blanch in boiling water for 2 to 3 minutes until crisp-tender, then transfer to a bowl of ice water to cool. Drain and dry the asparagus, then add to the bowl with the orzo.
3. Combine Ingredients: To the orzo and asparagus, add cherry tomatoes, sun-dried tomatoes, artichoke hearts, cannellini beans, chopped herbs, and most of the vegan parmesan.
4. Make Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, agave nectar, kosher salt, black pepper, garlic powder, and dried parsley.
5. Assemble Salad: Pour most of the dressing over the salad ingredients and toss well to combine.
6. Serve: Prior to serving, drizzle the remaining dressing over the salad. Top with the remaining vegan parmesan and capers, if using.
Enjoy this refreshing and flavorful orzo asparagus salad perfect for any summer gathering!