While hanging out on the blog Food for My Family this recipe for Spring Orzo Pasta Salad really stood out.
I am not sure what caught my eye first, the adorable mason jars or the fact that this recipe has delicious spring vegetables in it. Just the words spring and fresh vegetables put a smile on my face especially after the winter living in the Chicagoland area.
Do you have any parties or showers to host? This recipe is the perfect side dish and it also makes a beautiful presentation.
1 bunch asparagus, about 3 cups dice
1 tablespoon olive oil
2 shallots, minced
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.
Makes 12-15 servings. bon appetit!