Lemony Orzo Salad
Made with Dijon Honey Mustard

Lemony Orzo Salad

Made with Dijon Honey Mustard

Lemony Orzo Salad

This Lemony Orzo Salad, topped with BRIANNAS Dijon Honey Mustard, is a quick and easy pasta recipe, perfect for any occasion.

Ingredients:

  • 1 cup dry orzo
  • 1 lb. asparagus, cut into 2" pieces
  • 1 medium red bell pepper, chopped
  • ¼ cup extra-virgin olive oil
  • The zest and juice of 1 large lemon
  • 3 cloves garlic, minced
  • 2 tbsp. finely chopped fresh, sweet basil
  • 3-4 tbsp. BRIANNAS Dijon Honey Mustard Dressing
  • 1 ½ tsp salt
  • ½ tsp ground black pepper

Directions:

  1. Cook the orzo according to the instructions on the package, then rinse it under cold water until it no longer feels warm. Let drain completely and reserve.
  2. Dice red bell pepper and set aside.
  3. Chop asparagus and steam until it turns vibrant green, about 2 to 3 minutes. Immediately rinse under cold running water until it is chilled. Drain and reserve.
  4. Make the dressing: combine dressing ingredients in a small bowl. Whisk ingredients vigorously until mixed well.
  5. Combine the chilled orzo, asparagus, and red bell pepper in a large serving bowl. Add the dressing and toss until well combined.
  6. Refrigerate for 2-3 hours before serving to allow flavors to develop. Enjoy!

COOK TIME: 10 Minutes

PREP TIME: 20 minutes

Ingredients:

  • 1 cup dry orzo
  • 1 lb. asparagus, cut into 2" pieces
  • 1 medium red bell pepper, chopped
  • ¼ cup extra-virgin olive oil
  • The zest and juice of 1 large lemon
  • 3 cloves garlic, minced
  • 2 tbsp. finely chopped fresh, sweet basil
  • 3-4 tbsp. BRIANNAS Dijon Honey Mustard Dressing
  • 1 ½ tsp salt
  • ½ tsp ground black pepper
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Directions:

  1. Cook the orzo according to the instructions on the package, then rinse it under cold water until it no longer feels warm. Let drain completely and reserve.
  2. Dice red bell pepper and set aside.
  3. Chop asparagus and steam until it turns vibrant green, about 2 to 3 minutes. Immediately rinse under cold running water until it is chilled. Drain and reserve.
  4. Make the dressing: combine dressing ingredients in a small bowl. Whisk ingredients vigorously until mixed well.
  5. Combine the chilled orzo, asparagus, and red bell pepper in a large serving bowl. Add the dressing and toss until well combined.
  6. Refrigerate for 2-3 hours before serving to allow flavors to develop. Enjoy!

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