Zesty Asparagus and Tomato Orzo

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Ingredients (6)

1½ cups orzo
¼ cup olive oil plus 2 tablespoons
juice and zest of 1 lemon
1 tablepoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
1 pound asparagus, trimmed and cut into 1-inch lengths
1 pint grape tomatoes

Step 1

Preheat the oven to 425°F and bring a pot of well-salted water to a boil. Add orzo and cook according to package directions for al dente, then drain and set aside.
Step 2

In a large bowl, combine ¼ cup olive oil, lemon juice and zest, and seasoning mix. Add asparagus and toss well to coat; then spread vegetables on a sheet pan and scatter tomatoes throughout. Leave behind any remaining marinade in the bowl.
Step 3

Roast vegetables for about 15–20 minutes, shaking the pan once halfway through cooking. Add additional 2 tablespoons of olive oil into the bowl with the remaining marinade mixture.
Step 4

Add the cooked orzo into the bowl with the dressing, along with the cooked asparagus and tomatoes. Serve immediately.