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Orzo with Peppers and Asparagus

Photo: Annabelle Breakey; Styling:Randy Mon
Yield Serves 4 or 5
Time: 30 minutes. This colorful recipe is a fresh twist on the classic pasta salad. Reader Michele Wagner, who gave us the recipe, suggests serving it with grilled salmon, but it's a nice side for any grilled meat you choose.


  • 1 cup orzo pasta
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced yellow bell pepper
  • 1/2 cup thinly sliced orange bell pepper
  • 2 tablespoons minced garlic
  • 1 pound asparagus, ends trimmed and cut in thirds
  • 1/4 cup mixed chopped fresh mint, basil, and flat-leaf parsley
  • About 1/4 cup freshly grated parmesan cheese
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 276
  • caloriesfromfat 42 %
  • protein 9.2 g
  • fat 13 g
  • satfat 2.6 g
  • carbohydrate 32 g
  • fiber 2.3 g
  • sodium 271 mg
  • cholesterol 3.9 mg

How to Make It

  1. Cook orzo according to package directions. Drain, rinse, and transfer to a large serving bowl.

  2. Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 minutes.

  3. Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the salt, and pepper, stirring well. Serve with more parmesan on the side.

  4. Note: Nutritional analysis is per serving.