Cool off in the end-of-summer heat with this refreshing lemon orzo salad!
2 cups orzo
1 bunch fresh asparagus, cut into 1-inch pieces
2 cups cherry tomatoes, halved
1 lemon, zested and juiced
4 tbsp. olive oil
1 tbsp. garlic, minced
2 tbsp. parsley, minced
1 ½ cups Parmesan cheese, grated
In a small pot, bring water with a pinch of salt to a boil. Cook asparagus for 3 minutes, then move asparagus to ice water so that the green color remains for the salad. Cook the orzo pasta. Drain, then stir in asparagus and tomatoes. Combine with the rest of the ingredients, adding in the cheese last.
Recipe from A Big Mouthful