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Ingredients

Directions

  • Bring a large pot of lightly salted water to a boil. Blanch asparagus in boiling water for 2 minutes. Remove to a bowl with a slotted spoon and run under cold water to stop cooking. Return water to boiling. Add orzo and cook according to package directions, about 9 minutes. Drain and rinse with cold water.

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  • In a large serving bowl, combine orzo, asparagus, feta, parsley and lemon zest. In a medium bowl, whisk lemon juice, yogurt, sugar, 1/4 tsp of the salt, the pepper and oil. Set aside 1/4 cup of the dressing; add remaining dressing to salad along with remaining 1/2 tsp salt. Toss to combine; refrigerate until serving.

  • Immediately before serving, toss salad with reserved 1/4 cup dressing. Serve chilled or at room temperature.

Nutrition Facts

268 calories; 13 g total fat; 12 mg cholesterol; 263 mg sodium. 31 g carbohydrates; 7 g protein;

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