• 8servings
  • 30minutes
  • 294calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Tbsp lemon zest

  2. 1/2 cup each lemon juice and water

  3. 1/4 cup olive oil

  4. 2 tsp sugar

  5. 1/2 tsp salt

  6. 1/4 tsp pepper

  7. 1/2 cup thinly sliced red onion

  8. 1 lb orzo pasta

  9. 8 oz asparagus, ends trimmed, cut into 1-in. pieces

  10. 2 cups bagged shredded carrots

  11. 1/2 cup chopped fresh mint, dill or parsley

Instructions Jump to Ingredients ↑

  1. Planning Tip: Do steps 1, 2 and 3 a day before serving. Store dressing and pasta-vegetable mixture separately; refrigerate. Do step 4 up to 4 hours before serving.

  2. Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended. Add onions and let stand while pasta cooks.

  3. Bring a large pot of lightly salted water to a boil. Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.

  4. Cook until pasta and vegetables are just firm-tender. Drain and rinse under cold running water; drain again.

  5. Put in bowl with dressing. Add mint and toss to mix and coat.


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