Sort ingredients
amducharme95
QR Code
Listen
Pdf
Boil a pot of salted water and cook the orzo according to package instructions, about 8 minutes. Drain and set aside. Note: If you're using gluten-free, I find it's helpful to run under cold water, then put back in the pot and drizzle with some olive oil to prevent sticking.
Add the orzo to a large mixing bowl, then toss with the olive oil, white wine vinegar, lemon juice, lemon zest, salt, and garlic powder.
Add the asparagus, zucchini, shallot, feta, and dill. Toss to evenly combine.
Serve immediately or keep chilled in the refrigerator until serving.