Ingredients
1 Tbsp. lemon zest
1/2 cup each lemon juice and water
1/4 cup olive oil
2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup thinly sliced red onion
1 lb orzo pasta
8 oz. asparagus,ends trimmed, cut into 1-in. pieces
2 cups bagged shredded carrots
1/2 cup chopped fresh mint, dill or parsley
Preparation
Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended. Add onions and let stand while pasta cooks. Bring a large pot of lightly salted water to a boil. Add pasta, return to a boil; cook until done. Drain and rinse in cold water; Add remainging ingredients, toss until well blended. Refrigerate 1 to 2 hours before serving.
