Lubbock Healthy Opportunities Salads

Orzo Salad

Ingridients:
1 lb dry orzo pasta
1 sm. zucchini
½ lb fresh asparagus
1 med. Carrot
2 T green onion, chopped
¼ c chopped fresh parsley
2 T olive oil
Juice from 1 lemon
1 T Parmesan cheese
1 clove garlic, minced
1 sm. Jar artichoke hearts
½ tsp basil, crushed
¼ c sun dried tomatoes
¼ tsp salt
1/8 tsp pepper

Directions:
Cook pasta. Chop vegetables on #2 cone . Cook asparagus is small skillet or 11" skillet with about 2 T water. (med. Click low) In large bowl combine pasta, vegetables, sun dried tomatoes, and parsley. Toss. Combine remaining ingredients and pour over salad and toss. Cover and refrigerate for 2 hours. Get creative with different vegetables that are in season.