Lemon-Orzo Salad with roasted asparagus & tomatoes
Lemon-Orzo Salad with roasted asparagus & tomatoes is one of those pasta salads that tastes great warm, at room temperature, or chilled. For a nutritious spring side dish that everyone will like, it's hard to go wrong with this one.
Look for stalks with tightly closed, dry tips that are firm to the touch and bright green in color. Use within 3–4 days of buying.
Preheat oven to 425°.
Toss tomatoes and asparagus with 1 Tbsp. oil; season with salt and pepper then transfer to a baking sheet in a single layer.
Meanwhile, cook orzo according to package directions; drain then stir into tomatoes and asparagus.
Stir in onion, Parmigiano-Reggiano, parsley, and pine nuts.
Whisk together remaining 3 Tbsp. oil, zest, lemon juice, honey, and garlic; stir into orzo mixture.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 17mg 5%
Sodium 290mg 12%
Carbs 31g 10%
*Percent Daily Values are based on a 2,000 calorie diet.