Orzo with Peppers and Asparagus

Photo: Annabelle Breakey; Styling:Randy Mon

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.

Yield: Serves 4 or 5
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 42%
  • Protein: 9.2g
  • Fat: 13g
  • Saturated fat: 2.6g
  • Carbohydrate: 32g
  • Fiber: 2.3g
  • Sodium: 271mg
  • Cholesterol: 3.9mg

Ingredients

  • 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

Preparation

  1. 1. Cook orzo according to package directions. Drain, rinse, and transfer to a large serving bowl.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Orzo with Peppers and Asparagus Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy