Spring is *officially* here, although the mucky, cold weather might have some of you thinking otherwise. And that means it's time to start dreaming up fresh spring recipes to go with the fresh veggies and greens that spring up.
And what better way to enjoy such a fresh bounty then in a tasty, tangy Orzo Pasta Salad?
1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
12 ounces orzo pasta, cooked to al dente and cooled
15-ounce can artichoke hearts
1-1/2 cups sun-dried tomatoes in olive oil, julienned
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
To read the rest of this recipe, Click Here: Tangy, Fresh Orzo Spring Salad