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Orzo with Peppers and Asparagus

Time: 30 minutes. This colorful recipe is a fresh twist on the classic pasta salad. Reader Michele Wagner, who gave us the recipe, suggests serving it with grilled salmon, but it’s a nice side for any grilled meat you choose.

Orzo with Peppers and Asparagus




Photo: Annabelle Breakey; Styling:Randy Mon
 1 cup orzo pasta
 4 tablespoons extra-virgin olive oil, divided
 1/2 cup thinly sliced red bell pepper
 1/2 cup thinly sliced yellow bell pepper
 1/2 cup thinly sliced orange bell pepper
 2 tablespoons minced garlic
 1 pound asparagus, ends trimmed and cut in thirds
 1/4 cup mixed chopped fresh mint, basil, and flat-leaf parsley
  About 1/4 cup freshly grated parmesan cheese
 3/4 teaspoon kosher salt
 1/4 teaspoon freshly ground black pepper
Step 1
1

Cook orzo according to package directions. Drain, rinse, and transfer to a large serving bowl.

Step 2
2

Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 minutes.

Step 3
3

Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the salt, and pepper, stirring well. Serve with more parmesan on the side.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories276
% Daily Value *
Total Fat 13g17%

Saturated Fat 2.6g13%
Cholesterol 3.9mg2%
Sodium 271mg12%
Total Carbohydrate 32g12%

Dietary Fiber 2.3g9%
Protein 9.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.