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