Spinach Asparagus Orzo Salad
Orzo orzo orzo! It’s the pasta that I never feel guilty eating because it’s just so light.
This is the perfect dish to make for lunches for the week or to bring as a side to your next cookout. The lemon and olive oil make it a refreshing summer and the asparagus and spinach bring lots of nutrients to the salad.
This dish is really simple and takes about 30-35 minutes to make.
AuthorErin GroveCategoryPasta, VeggiesPreheat oven to 400 degrees. Line a baking sheet with parchment paper.
Cut the ends thick ends off of the asparagus. Lay flat on the baking sheet. Drizzle olive oil over asparagus and top with a few dashes of salt and pepper. Bake for 20 minutes.
While asparagus is roasting, cook orzo according to the box directions.
Once orzo is cooked, drain.
Once asparagus is cooked, cut into 1-2 inch size pieces.
In a medium bowl, add all ingredients and mix.
Let cool in the refrigerator for about 20-30 minutes and serve cold. Enjoy!
Ingredients
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Cut the ends thick ends off of the asparagus. Lay flat on the baking sheet. Drizzle olive oil over asparagus and top with a few dashes of salt and pepper. Bake for 20 minutes.
While asparagus is roasting, cook orzo according to the box directions.
Once orzo is cooked, drain.
Once asparagus is cooked, cut into 1-2 inch size pieces.
In a medium bowl, add all ingredients and mix.
Let cool in the refrigerator for about 20-30 minutes and serve cold. Enjoy!