Out of the Garden Early Spring Pasta

Made this really simple pasta salad yesterday to complement Salmon in an Almond Crust.

Take 1 cup of Orzo Pasta and add it to 2 cups of boiling water. You can salt the water if you like. Cook for about 10 minutes or until “al dente”. Drain the pasta and put it in a large bowl.

While pasta is cooking add zest and juice from 1 lemon, 2 tablespoons of good olive oil, 1 minced garlic clove and pepper to taste. Whisk together.

Add the dressing to the orzo in a large bowl and mix. This allows the dressing to be absorbed by the pasta.

Rinse 1 cup of Cherry Tomatoes with water and drain. Cut tomatoes in half.

Add tomato halves to pasta with dressing and toss.

Next pay a visit to your Spring Garden and harvest whatever early greens you have on hand. I had leaf lettuce, arugula and spinach. So after rinsing and drying the greens add them to the salad and toss. I covered the bowl and left it in the fridge while I prepared the rest of dinner. Serve the salad chilled or at room temperature.

You can add a little parmesan cheese to the salad to finish it. Enjoy!

This makes enough for two or three people. You will love the fresh lemon taste.

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