Description
You won't be able to stop eating this Summer Orzo Salad. Filled with asparagus, roasted red peppers, and salty feta - this is your new summer go-to side!
Ingredients
Scale
- 1 Pound of Orzo
- 6 Ounces Asparagus - or half of a bunch
- 12 Ounce Can of Roasted Red Peppers
- 6 Ounces Feta
- 1 Tablespoon Butter
- Salt & Freshly Cracked Black Pepper
- 1/2 Lemon - juice
- 1 Tablespoon of Olive Oil
Instructions
- Fill a large pot with water and heavily salt. Bring to a boil and cook orzo according to package directions.
- In a skillet, add olive oil and asparagus that has been washed, trimmed, and sliced into thirds. Sautee for 5-7 minutes. Once finished, add to a large bowl.
- While the orzo and asparagus are cooking, drain the can of roasted red peppers. Finely dice and add to the large bowl.
- Once the orzo has cooked, add directly into the large bowl with peppers and asparagus. Add in the butter and stir until melted. Add in the feta and toss to combine.
- Taste to see if it needs any additional salt, and finish it off with freshly cracked black pepper and a squeeze of fresh lemon juice.
- Serve immediately and enjoy!
Notes
- This dish is best enjoyed hot and fresh.
- If there are leftovers, they can be kept in the fridge for 2-3 days.
- You can use feta crumbles or if using a block, crumble yourself.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 scoop
- Calories: 272
- Sugar: 5.1 g
- Sodium: 146.6 mg
- Fat: 9.6 g
- Carbohydrates: 45.2 g
- Fiber: 9.3 g
- Protein: 10.4 g
- Cholesterol: 15.2 mg
