INGREDIENTS
DRESSING
- Zest and juice of one organic lemon
- 2 cloves garlic, minced
- Salt to taste
- 1/8 teaspoon pepper
- Dash smoked paprika
- 1/8 teaspoon cayenne pepper
- 2 tablespoons Veganaise
- 2 tablespoon Olive
ORZO SALAD
- 2 cups diagonally-cut asparagus
- 1 cup frozen peas, thawed
- ½ cup chopped green onion
- ½ cup chopped Italian parsley
- 1 tsp salt
- ¼ tsp turmeric
- 12 ounces Orzo
- ½ cup toasted walnuts or pistachios
DIRECTIONS
- Make dressing by combining lemon juice, zest, chopped garlic, garlic, salt, pepper, and cayenne in a bowl; add oil and whisk until mixture is blended; Set aside.
- Place frozen peas in a long dish to defrost; spread peas out evenly to defrost quicker.
- Steam cut asparagus just until bright green, 2 – 3 minutes; place in bowl/dish with peas.
- Bring water to a boil and cook orzo according to package directions, adding turmeric and salt to the water while orzo is cooking. When cooked, al dente, remove pasta from heat and drain.
- Place Orzo back into the hot pot and add the asparagus, peas, ¼ cup chopped parsley, and ¼ cup chopped green onion. Add the dressing mixture and toss well. Add more salt and pepper, as desired.
- Once thoroughly mixed, place orzo salad in a beautiful painted ceramic bowl. Decorate the pasta salad with remaining parsley, chopped green onion and toasted walnuts or pistachios.
Bon Appetit!
