Orzo Asparagus Salad
This Orzo Asparagus Salad is bright and fresh, and it's perfect for your next gathering! With tomatoes, vegan parmesan, cannellini beans and other delicious goodies, this dish will surely hit the spot.
Servings: 5 people
Ingredients
- 1 cup uncooked orzo
- 3/4 medium bundle 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 15 oz. can cannellini beans drained, rinsed and patted dry with kitchen towel
- 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
- Cook orzo according to package directions in salted water (1 to 2 tablespoons) until al dente, then drain and rinse in warm water, then drain well again. Transfer orzo to a large mixing bowl.
- Cut tough ends off asparagus (usually the bottom 1/4 to 1/3 of stems). Cut remaining stalks on a slant, into around 2 cm pieces. Blanche in boiling water for 2 to 3 min until just crisp-tender, then place into a large bowl filled with ice cubes and water, to cool down. Then once cooled, drain away water and ice and dry asparagus with kitchen towel. Add to bowl with orzo.
- Add cherry tomatoes, sun-dried tomatoes, artichoke hearts, cannellini beans, chopped herbs, and most of parmesan to mixing bowl.
- In a small bowl, add all dressing ingredients and mix well with a fork or whisk. Add most of dressing to the bowl, toss well. Prior to serving, drizzle in remaining dressing and top with remaining parmesan and capers.