Roasted Shrimp Asparagus Orzo Pasta Salad
INGREDIENTS
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1 1/4 pound Large Shrimp, Peeled and Deveined
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1 1/2 teaspoons Extra Virgin Olive Oil
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1/4 teaspoon Lemon Zest
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1 small clove Garlic, Minced
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1/8th teaspoon Salt
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1/8th teaspoon Pepper
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1 pound Asparagus,Tough Ends Removed and Sliced 1 1/2" on Diagonal
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1 1/2 teaspoons Extra Virgin Olive Oil
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1/4 teaspoon Lemon Zest
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1 small clove Garlic, Minced
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1/8th teaspoon Salt
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1/8th teaspoon Pepper
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1 cup Extra Virgin Olive Oil
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1/2 cup Fresh Squeezed Lemon Juice
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2 tablespoons Water
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1 clove Garlic, Minced
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1 tablespoon Fresh Dill, Minced
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1 tablespoon Fresh Basil, Minced
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1/2 teaspoon Salt
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1/4 teaspoon Ground Black Pepper
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16 ounces Orzo
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1 whole Red Bell Pepper, Seeded and Diced
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14 ounces Artichoke Heart In Water, Chopped Bite Size
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1/2 cup Kalamata Olives, Seeded
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1/4 cup Sun-Dried Tomatoes In Olive Oil, Chopped
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4 whole Green Onions, Sliced
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2 cups Arugula or Baby Kale, Chopped
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3/4 cup Feta Cheese
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2 tablespoons Fresh Dill, Chopped
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