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Roasted Asparagus Lemon Orzo Salad with Fresh Mozzarella
MEL'S KITCHEN CAFE23Ingredients
60Minutes
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Ingredients
US|METRIC
6 SERVINGS
- orzo pasta
- tomatoes
- fresh basil
- fresh mozzarella cheese
- roasted asparagus
- zucchini
- shallots
- toasted pine nuts
- lemon vinaigrette (more on that in a sec!)
- 1 cup orzo pasta (about 6-7 ounces/170-200 grams)
- 1 lb. asparagus (ends trimmed, cut into 2-inch pieces)
- 1 lb. zucchini (ends trimmed, cut into 1-inch pieces, about 2 small/medium zucchini)
- 2 medium shallots (sliced, or 1/2 cup thinly sliced red onion)
- 1 Tbsp. olive oil
- 1 cup cherry tomatoes (halved)
- 1 cup fresh mozzarella (cubed)
- 1/2 cup fresh basil (torn or thinly sliced)
- 1/2 cup toasted pine nuts (or sunflower seeds)
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp. honey
- 1 clove garlic (finely minced)
- 1 pinch salt (and pepper, plus more to taste)
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