Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Michele Wagner
This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey; Styling:Randy Mon

Recipe Summary

Yield:
Serves 4 or 5
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

276 calories; calories from fat 42%; protein 9.2g; fat 13g; saturated fat 2.6g; carbohydrates 32g; fiber 2.3g; sodium 271mg; cholesterol 3.9mg.
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