Lemon Veggie Orzo Salad

Originally Posted on https://jenneatsgoood.com/green-veggie-lemony-orzo-salad/

Ingredients

• 8 oz gluten-free orzo, cooked according to package instructions
• 3 cups asparagus, chopped into small pieces
• 1 medium zucchini, cut into small cubes
• 1 shallot, finely diced
• 1/3 cup olive oil
• 1/3 cup white wine vinegar
• juice + zest of one half lemon
• 1 tsp salt
• 1 tsp garlic powder
• 3/4 cup cup crumbled feta
• 1/2 cup fresh chopped dill

Directions

• Boil a pot of salted water and cook the orzo according to package instructions, about 8 minutes. Set aside
• Chop up the asparagus, zucchini, and shallot.
• 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 in the asparagus, zucchini, shallot, feta, and dill. Mix again to fully combine.
• Serve immediately or keep chilled in the refrigerator for 4-5 days.