Orzo with Peppers and Asparagus

Time: 30 minutes. This colorful recipe is a fresh twist on the classic pasta salad. Reader Michele Wagner, who gave us the recipe, suggests serving it with grilled salmon, but it’s a nice side for any grilled meat you choose.

1 cup orzo pasta

4 tablespoons extra-virgin olive oil, divided

1/2 cup thinly sliced red bell pepper

1/2 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced orange bell pepper

2 tablespoons minced garlic

1 pound asparagus, ends trimmed and cut in thirds

1/4 cup mixed chopped fresh mint, basil, and flat-leaf parsley

About 1/4 cup freshly grated parmesan cheese

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Step 1

Cook orzo according to package directions. Drain, rinse, and transfer to a large serving bowl.

Step 2

Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 minutes.

Step 3

Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the salt, and pepper, stirring well. Serve with more parmesan on the side.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 276Calories from Fat 42

% Daily Value *
Total Fat 13g20%

Saturated Fat 2.6g13%
Cholesterol 3.9mg2%
Sodium 271mg12%
Total Carbohydrate 32g11%

Dietary Fiber 2.3g10%
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Orzo with Peppers and Asparagus