Spring Orzo Salad - cooking recipe

Ingredients

1 tablespoon lemon zest
1/2 cup lemon juice
1/2 cup water
1/4 cup olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup red onion, thinly sliced
1 lb orzo pasta
8 ounces asparagus, ends trimmed and cut into 1-inch pieces
2 cups bagged shredded carrots
1/2 1/2 cup fresh dill or 1/2 cup fresh parsley, chopped

Preparation

Whisk lemon zest, juice, water, oil, sugar, salt and pepper in a large bowl until blended.
Add onions and let stand while pasta cooks.
Bring a large pot of lightly salted water to a boil.
Add pasta, return to a boil and cook as package directs; stir in asparagus and carrots 3 minutes before pasta will be done.
Cook until pasta and vegetables are just firm-tender.
Drain and rinse under cold running water; drain again.
Put in a bowl with dressing.
Add mint or dill or parsley to mix and coat.