This lemony orzo salad is the perfect side dish for warm days. Fresh, crisp asparagus, lightly roasted red, peppers, fresh herbs, and a delightful lemon dressing. Can be made gluten-free.
In a medium sauce pan, bring 4 cups of water to boil with a generous pinch of salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo, rinse will cool water and drain. Place in a large bowl.
Blanch the asparagus pieces in boiling water for 2 minutes. Move the asparagus into a bowl full of ice water to cool. Drain and allow to dry and add to the bowl with the orzo.
Add the roasted red peppers, parmesan, and basil to the orzo. Drizzle over the lemon dressing and gently toss to coat. Add additional salt and pepper as needed.
Add almonds to a small saute pan over medium heat. Dry toast for 3 to 5 minutes. Watch the pan carefully to ensure the almonds don't burn. Sprinkle on top of the salad before serving.
Lemon Vinaigrette
In a small food processor or blender puree the ingredients until smooth.
Notes
Pine nuts can be substituted for slivered almonds.
Feta cheese can be substituted for parmesan cheese to make this recipe vegetarian.