Arts & Entertainment
Spring Orzo Pasta Salad with Asparagus and Artichokes
This dish is a great excuse to get to your local farmers market.
During these gorgeous spring days, I love to visit my local farmers market and buy fresh from the farm vegetables. There’s just something about picking up the seasonal produce and finding a great recipe to make with them. Pasta salad is always a versatile and easy way to use produce. You can modernize it by adding some sundried tomatoes or broccolini. I found this recipe from the Food For My Family blog.
This recipe is great for taking to a party or a picnic. You can make big batches and feed a crowd. It’s easy and delicious. You can always experiment with different vegetables and make it your own.
INGREDIENTS
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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 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
INSTRUCTIONS
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1. Add asparagus to a pot of boiling water and blanch for 2-3 minutes. Take out immediately and place in ice water.
2. Heat one tablespoon olive oil in pan and add shallots and garlic.
3. Sauté for 1-2 minutes or until tender.
4. In a large bowl, mix asparagus, pasta, and sautéed shallots and garlic.
5. Drain artichoke hearts and add them to the bowl along with the sun-dried tomatoes with oil and lemon zest. Mix well.
6. Whisk together the lemon juice, white wine vinegar, and salt and pepper in a small bowl. While whisking, pour in the olive oil slowly. Stir the dressing into the salad. Refrigerate for at least five hours.
I love this recipe and you will, too. It’s a fun way to get out and support your local farmers.
Stay safe and eat great Canton.