YOU GOT ME at oven does most of the work | Quick Summer Orzo Salad Recipe

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Bring a pot of water to a boil for the orzo.
3. Halve the cherry tomatoes, put them in a bowl, season with salt and pepper and toss to coat.
4. Spread the tomatoes on a parchment-lined tray.
5. Rinse and drain the chickpeas, add them to the bowl and toss with the oil left in the bowl. Add them to the same tray and spread everything out.
6. Bake for 20 minutes.
7. Cook the orzo for 8 minutes, or as the package says.
8. Snap off the woody ends of the asparagus and cut into bite-sized pieces. Put them in a bowl, season with salt and pepper and drizzle with olive oil, then toss to coat.
9. Spread the asparagus on another parchment-lined tray.
10. After the first 20 minutes, add the asparagus to the oven and bake for 15 more minutes.
11. When the orzo is done, rinse it in cold water, drain it and put it in a large bowl.
12. Blend the pesto ingredients on medium-low speed, using the tamper if needed.
13. When the vegetables are roasted, let them cool for 5 to 8 minutes.
14. Thinly slice the peaches and add them to the orzo. Add the roasted vegetables and pesto and mix well.
15. Plate the salad and serve with lemon wedges.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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