Spring Orzo Salad

Ingredients

• 1 tablespoon lemon zest
• 1/2 cup lemon juice
• 1/2 cup water
• 1/4 cup olive oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red onion, thinly sliced
• 1 lb orzo pasta
• 8 ounces asparagus, ends trimmed and cut into 1-inch pieces
• 2 cups bagged shredded carrots
• 1/2 cup fresh mint or fresh dill or fresh parsley, chopped

Directions

1. 1

   Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended.

2. 2

   Add onions and let stand while pasta cooks.

3. 3

   Bring a large pot of lightly salted water to a boil.

4. 4

   Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.

5. 5

   Cook until pasta and vegetables are just firm-tender.

6. 6

   Drain and rinse under cold running water; drain again.

7. 7

   Put in a bowl with dressing.

8. 8

   Add mint or dill or parsley to mix and coat.