Spring Vegetable Orzo Pasta Salad
This colourful Italian vegan salad combines al dente orzo pasta with blanched asparagus, sautéed shallots and garlic, quartered artichoke hearts, and sun-dried tomatoes. A bright dressing made from lemon juice, white wine vinegar, and olive oil coats everything before chilling. The flavours develop fully after resting in the refrigerator for at least 5 hours, resulting in a refreshing cold dish ideal for gatherings.
Ingredients
- 1 bunch asparagus, about 3 cups diced
- 1 tablespoon olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 12 ounces orzo pasta, cooked to al dente and cooled
- 15 ounces artichoke hearts (canned)
- 1 1/2 cups sun-dried tomatoes packed in oil
- 1 lemon, zested and juiced
- 1/4 cup white wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/3 cup olive oil
Method
- Boil water in a medium saucepan, then remove it from the heat. Place the asparagus pieces into the hot water to blanch for 2-3 minutes. Meanwhile, warm one tablespoon of olive oil in a small pan. Cook the minced shallots and garlic for 1-2 minutes until just tender. Drain the asparagus and cool it under running water.
- Transfer the cooled, cooked orzo to a large mixing bowl. Add the blanched asparagus and the cooked shallots and garlic. Drain the artichoke hearts, cut them into quarters, and put them in the bowl. Include the sun-dried tomatoes along with their oil and the lemon zest. Mix everything together.
- Whisk the lemon juice, white wine vinegar, kosher salt, and black pepper in a separate small bowl. While whisking constantly, gradually stream in the olive oil to create an emulsion. Pour this dressing over the salad and toss to coat. Refrigerate the salad for at least 5 hours to allow the flavours to meld. Serve it chilled.
Nutrition (per serving)
Sodium259700 mg
Recipe details
CategoryVegan
Cuisineitalian
Authoryogamatters
