Cook orzo according to package instructions, then rinse under cold water until chilled. Let drain completely and set aside.
Steam asparagus until it turns vibrant green, about 2 to 3 minutes. Immediately rinse under cold running water until chilled. Drain and set aside.
In small bowl, combine olive oil, lemon juice and zest, garlic, basil, BRIANNAS Dijon Honey Mustard Dressing, salt, and pepper. Whisk vigorously until mixed well.
Combine chilled orzo, asparagus, and red bell pepper in large serving bowl. Add dressing mixture and toss until salad is well combined.
Refrigerate for 2-3 hours before serving to allow flavors to develop. Enjoy!
Cook orzo according to package instructions, then rinse under cold water until chilled. Let drain completely and set aside.
Steam asparagus until it turns vibrant green, about 2 to 3 minutes. Immediately rinse under cold running water until chilled. Drain and set aside.
In small bowl, combine olive oil, lemon juice and zest, garlic, basil, BRIANNAS Dijon Honey Mustard Dressing, salt, and pepper. Whisk vigorously until mixed well.
Combine chilled orzo, asparagus, and red bell pepper in large serving bowl. Add dressing mixture and toss until salad is well combined.
Refrigerate for 2-3 hours before serving to allow flavors to develop. Enjoy!