Spring Vegetable Orzo Pasta Salad Recipes

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SPRING VEGETABLE ORZO PASTA SALAD



Spring Vegetable Orzo Pasta Salad image

Make and share this Spring Vegetable Orzo Pasta Salad recipe from Food.com.

Provided by yogamatters

Categories     Vegan

Time 40m

Yield 8 jars, 12-15 serving(s)

Number Of Ingredients 12

1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 garlic cloves, minced
12 ounces orzo pasta, cooked to al dente and cooled
15 ounces artichoke hearts (canned)
1 1/2 cups sun-dried tomatoes packed in oil
1 lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil

Steps:

  • Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
  • In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.
  • In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.

Nutrition Facts : Calories 230.3, Fat 9.7, SaturatedFat 1.4, Sodium 259.7, Carbohydrate 31.6, Fiber 5.7, Sugar 1.8, Protein 6.6

QUICK AND EASY SPRING VEGETABLE ORZO



Quick and Easy Spring Vegetable Orzo image

Make and share this Quick and Easy Spring Vegetable Orzo recipe from Food.com.

Provided by SusieQusie

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup sliced mushrooms
1 1/2 cups orzo pasta
1 cup sliced baby carrots
1/2 cup green peas
32 ounces chicken broth or 32 ounces vegetable broth
1 cup grated parmesan cheese (plus more for table)
chopped parsley
salt
fresh ground black pepper

Steps:

  • Melt butter in a large heavy saucepan.
  • Sauté onions and mushrooms until tender but not browned.
  • Add orzo and stir to coat.
  • Add carrots, peas and broth. Bring to boil and cook until orzo is tender, about 5 minutes.
  • Remove from heat, stir in Parmesan and cover.
  • Let rest 5-8 minutes. Sprinkle with parsley and season with salt and pepper.

Nutrition Facts : Calories 519.1, Fat 21.2, SaturatedFat 12.2, Cholesterol 52.5, Sodium 1161.7, Carbohydrate 56.5, Fiber 4.3, Sugar 6.3, Protein 24.8

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