Spring Orzo Salad

Tonight's #tastytuesday dinner was perfect for the season! This salad was light, delicious, and will make a perfect pairing for our NEXT recipe so stay tuned...

Zarzis lemon vinegar is the perfect addition to this spring-inspired vinegarette that brings out the natural flavors of arugula, asparagus, and artichoke.

We've been busy opening our newest store in Ellington, FL, so this is a really lovely and simple recipe for you all. We are so happy to share this with you guys, our loyal Zarzis Family, so you can see just how well our lemon vinegar compliments a fresh, spring salad.

Additionally, the Zarzis Basil Olive Oil adds a sweet, calm flavor to the orzo that is very reminiscent of springtime.

Now is the best possible time to buy Zarzis Olive Oil since we just got in a brand new shipment of 2021/22 harvest! The fresher the oil, the healthier the oil. And as always, our bottles are perfectly made to keep the olive oil safe, delicious, and live the longest. Let us know what you think! We love to talk with our customers and consider you our family.

Let's get cooking!

Ingredients (Serves 2):

Zarzis Lemon Vinegar
Zarzis Pesto Olive Oil
8 ounces uncooked orzo
1 teaspoon olive oil
2 tablespoons of minced garlic
1 bunch (about 1 pound) asparagus, chopped into about 1-inch pieces
Salt and freshly ground pepper
A handful of fresh basil
1 jar quartered artichoke hearts, drained and roughly chopped
1 package baby arugula
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted

Instructions:

Bring a large pan of salted water to a boil. Add orzo and cook according to package directions. When cooked to al dente, drain and rinse with cold water.
Meanwhile, heat olive oil in a small frying pan over medium heat. Add asparagus and season with salt and pepper. Cook until bright green and tender but still crisp. Remove from heat.
Meanwhile, create your Zarzis Lemon Basil vinegarette using Zarzis Lemon White Vinegar, Zarzis Pesto Olive Oil, minced garlic, minced basil, and salt and pepper.
In a large bowl, combine the pasta, asparagus, artichoke hearts, arugula, Parmesan, pine nuts, and lemon basil vinaigrette. Stir to coat everything with the dressing.