This Orzo Salad screams springtime with orzo pasta, juicy shrimp, sweet cherry tomatoes, beautiful ripe asparagus, all tossed in a bright lemon dressing.
Prep Time: 15mins
Cook Time: 15mins
Total Time: 30mins
2cupsuncooked orzo pasta
1/3cupfresh lemon juice
1 1/2tablespoonsfresh thyme, chopped
1/4teaspoonground black pepper
1/2cupplus 1 tablespoon extra virgin olive oil
1bunchasparagus, sliced into 1 1/2-inch pieces
1poundshrimp, peeled and deveined
salt, pepper, and cayenne, to taste
1cupcherry tomatoes, halved
Cook orzo according to package directions, al dente.
In the meantime, in a large mixing bowl, combine lemon juice, lemon zest, mustard, thyme, salt, and pepper; whisk. While whisking, slowly add the 1/2 cup olive oil. Whisk until combined and smooth. (Reserve 2 tablespoons.)
Drain orzo completely and toss in the large bowl with the most of the vinaigrette. Set aside.
In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add asparagus and reserved 2 tablespoons vinaigrette; cook for about 2 minutes, stirring frequently.
Sprinkle the shrimp with salt, pepper, and cayenne to taste; add to the pan. Cook for another 3 minutes until shrimp are pink and opaque, and asparagus is tender. Add in the garlic and cook until fragrant, about 20 seconds. Remove from the heat and toss in the cherry tomatoes.
Add mixture to the bowl of orzo and toss to combine. Taste and adjust seasoning, if necessary.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.