During the summer we love taking advantage of the warmer weather and we dine al fresco as much as possible. This Asparagus and Artichoke Orzo Pasta Salad is one of my favorite summer recipes. It’s the perfect side dish and goes with everything from grilled chicken to sandwiches. I like to serve it in small Mason jars which makes it portable and fun for picnics and family BBQ’s.
Speaking of BBQ’s eleven of my friends have shared some of their favorite summertime recipes that are great for picnics, BBQ’s and more! Join us for our monthly blog hop and click on each link below to check out some delicious ideas you and your family are sure to love!
Ok, let’s get back to my favorite recipe…I stumbled on this recipe a few years ago and made it for our family’s 4th of July BBQ. I’ve tweaked it a bit over the years and added new ingredients like spinach, fresh tomatoes and feta cheese. I’ve made this recipe so much I usually just add a dash of this and that to get the taste just right and can’t remember the last time I actually looked at the recipe. But, I recently made it for an outdoor picnic and my good friend Rebekah told me she needed the recipe (here you go girl) so I decided to share it with everyone here too!
One thing is certain whenever I make this pasta salad and bring it to events I always get asked for the recipe. You are definitely going to want to give this Asparagus & Artichoke Orzo Pasta Salad a try this summer!
- 1 bunch asparagus, 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, julienned
- 1 lemon, zested and juiced
- ¼ cup white wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ⅓ cup olive oil
- *For additional options try adding fresh baby spinach, feta cheese or swap out the sun dried tomatoes for fresh grape tomatoes.
- Bring a medium saucepan full of water to a boil. Cook the orzo pasta until al dente.
- Blanch the asparagus is in boiling water, meanwhile heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
- In a large bowl combine the cooked orzo pasta, asparagus, sautéed shallots and garlic. Drain artichoke hearts and quarter them and add them to the bowl. Add in sun-dried tomatoes lemon zest. Stir to combine.
- In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.
Now that you’re all set with one of my summertime favorites be sure to head over and check out the other recipes and ideas from my crafty blog friends.