Still have leftover ham from Easter! And leftover uncooked asparagus as well. Fridge is bulging.
Good thing the Hubs has his weekly card game tonight because it is time to use this stuff up. This salad is what I came up with.
This salad looks super fresh and pretty. Beautiful colors in it. Look at those lovely little bits of red pepper peeking out! The lemon vinaigrette that I found online gives it a nice zingy taste.
You really could add anything you like to this salad, making it the perfect “clean out the fridge” salad. I’m thinking broccoli and chicken, asparagus and salmon, make it vegetarian by leaving out the meat. Whatever your little heart desires!
I like to use DeLallo whole wheat pasta in cold salads because it has a little nutty flavor and it stands up to sitting in the dressing. It keeps that nice little bite. But, you could use any pasta you choose.
The toasted pine nuts add a nice little crunch and the avocado finishes it off perfectly. Yum yum!
Hope you enjoy this salad. It really is a “no-brainer!”
Lemony Asparagus, Orzo and Ham Salad
1 1/2 c DeLallo whole wheat orzo
1/4 c finely chopped red onion
1/2 c medium chopped red pepper
1 rib celery finely chopped
1 lb asparagus, woody part removed, chopped into 1 in. pieces
1 c chopped ham
This dressing. Use the entire amount made. (The only thing that I changed on the dressing recipe is that I just dumped all of the ingredients in a mason jar and gave it a good shaking. So easy!)
One avocado cubed
1/3 c toasted pine nuts
Lemon zest for garnish if desired.
Bring 3 quarts lightly salted water to a boil. Add orzo and bring back to a boil. Cook orzo for 8 min then add chopped asparagus and cook two more minutes.
Remove from heat and drain.
Mix orzo and asparagus mixture in large bowl with all other ingredients except for the avocado. Let chill in fridge for at least 4 hours. Gently stir in avocado and pine nuts just before serving. Garnish with lemon zest.