Haley Homemaker: Orzo Pasta Salad

Memorial Day might look a little different this year for most of us. My husband and I can usually be found at our local family lake cottage enjoying fun and laughter with those we love while eating way too much yummy food. Although we might not be around as many people or the same scenery this year—I’m so thankful that we still have access to make fresh summer time food!

Summer holidays are when we start breaking out those summer pasta salads, and I’m here for that. This simple pasta salad will be a great companion to all the yummy food you will soon be throwing on the grill. This is a lighter take on the typical pasta salad; a very bright, lemony and fresh salad with tomatoes and asparagus. You can enjoy this salad hot or cold. We’ve enjoyed it both ways in our house.

I hope you enjoy this recipe as much as I do and don’t forget—follow me on Instagram @haley.homemaker and tag me/use the hashtag #haleyhomemaker if you make and share this recipe so I see it!

SHOPPING LIST

PRODUCE

1 bunch of asparagus
1 pint of grape or cherry tomatoes
1 lemon
2 garlic cloves
3 Tbsp fresh parsley

SPICES

salt
pepper

GROCERY

1/4 cup olive oil
16 oz. box of Orzo Pasta

DAIRY

1/4 cup fresh parmesan cheese

ASSEMBLY

Before we jump into exactly how to make this salad, I wanted to remind you all that these are just loose guidelines; these are the proportions of vegetables, garlic and pasta that I like. Get creative and make some changes that suit your tastes if you’d like. If you don’t like asparagus, use another summer veggie, or if you really like garlic throw in some more! This is how I approach every dish/recipe that I follow and I really want to encourage you to do the same. I love seeing people get creative in the kitchen.

INGREDIENTS

1 16 oz. box of Orzo pasta
1 bunch of asparagus, ends trimmed and cut in to 1-inch pieces
1 pint of grape or cherry tomatoes, halved
1 lemon, zested and juiced
1/4 cup olive oil
1/4 cup fresh parmesan cheese, grated or shredded
3 Tbsp fresh parsley, chopped
3 garlic cloves, minced
salt and pepper to taste

Bring two large pots of water to a boil adding a big pinch of salt to each pot.
To one pot, add asparagus and blanch about 2-3 minutes depending on the thickness of your asparagus.
Once asparagus is blanched add it to a bowl of ice water to stop the cooking process.
To the second pot, add the orzo. Cook per package instructions.
When orzo is tender drain it and place in a large bowl.
Add the blanched asparagus and the halved tomatoes to the orzo.
In a separate bowl, mix the olive oil, lemon zest, lemon juice, garlic, salt and pepper.
Stir oil mixture into the orzo and mixed vegetables.
Finish salad by stirring in the fresh parsley and parmesan cheese.

TIPS