Bright and fresh, this pasta salad can be enjoyed hot, cold, or room temperature!  This recipe makes enough to serve 8, but I love to packservings in mason jars to take with me to work throughout the week.  Dinner plus meal prep for the week?  Check and check 😊

What (your ingredients):

1 12 oz. package frozen artichoke hearts

1 bunch asparagus, chopped into bite-size pieces

1 teaspoon minced garlic

Pinch of salt

1 lb. box orzo

1 ½ lemons

1 bunch fresh parsley, chopped finely

3 tablespoons extra virgin olive oil

Toppings: feta cheese crumbles, drizzle of olive oil, cracked tricolor pepper, salt to taste

How (your directions):

Boil water for pasta.  Season water generously with salt.  Hint: pasta water should be the salinity of the ocean!  Add pasta and cook according to package instructions, about 9 minutes.

In a large pan over medium heat, cook artichoke hearts in ½ cup of water.  When artichoke hearts begin to soften, add asparagus and garlic.  Turn heat to medium-low and sauté until pasta is finished cooking.

Meanwhile, in a large bowl, add parsley, olive oil, and the zest and juice from the 1 ½ lemons.

When pasta is finished cooking, add pasta and vegetables to the large bowl.  Mix all ingredients until evenly combined.

Serve hot, at room temperature, or cold!  Great with a flourish of olive, cracked pepper, and feta cheese crumbles 😊

Why (the science):  Herbs are often used only as a garnish, but they have so much nutritional power!  Parsley plays the lead with artichoke hearts and asparagus to provide an abundance of vitamin C and folic acid, which play critical roles in our immune system and heart health.