Lemony Orzo with Bright Green Veggies
This delicious lemony orzo salad with tons of bright green veggies is sure to be a hit this spring at your BBQs and pot luck dinners. It’s a crowd pleasing salad that is easy to make, transport, share and eat!
I’m not someone who can eat the same thing day after day but dang…. I could eat this all week long. It’s delish and I know you’re going to love it too.
This salad holds well in the fridge for up to 5 days, which makes it the perfect meal prep pasta salad that you can prepare and enjoy all week long.
Lemony Spring Orzo with Bright Green Veggies
Ingredients:
8oz orzo, cooked according to package directions. Can use gluten free!
3 cup asparagus, cut into small pieces
1 zucchini, diced small
1 shallot, finely diced
1/3 cup olive oil
1/3 cup white wine vinegar
juice and zest of 1/2 a lemon
1 tsp salt
1 tsp garlic powder
3/4 cup crumbled feta cheese
1/2 cup finely chopped fresh dill
Directions:
Boil a pot of salted water and cook the orzo according to package directions. Drain and set aside. If using gluten free orzo, run it under cold water to avoid clumping.
Chop up the asparagus, zucchini and the shallot.
Add the orzo to a large mixing bowl. Then toss it with the olive oil, the white wine vinegar, the lemon juice and zest, salt and garlic powder. Then add in the chopped asparagus, zucchini and shallot.
Mix everything together well.
Serve immediately or keep chilled in the refrigerator for 4-5 days.
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I hope you try this recipe. I think you are going to love it. If you tried it, please leave a comment below! Or tag me @christies.lovestory over on Instagram! I love seeing what you are creating in your kitchen!