Asparagus Orzo Pasta Salad

Asparagus Orzo Pasta Salad

Ingredients:

1 bunch California grown asparagus

Olive oil for roasting

1 cup dry orzo pasta

1/2 cup julienned sun dried tomatoes packed in oil

1/2 small red onion, sliced thinly

2 tablespoons fresh chopped basil

2 tablespoons fresh chopped parsley

1/2 cup crumbled feta, goat or Boursin cheese

Cracked black pepper

Salt

Lemon vinaigrette (recipe below)

Directions:

1. Preheat oven to 400°F.

2. Wash asparagus under cool water. Pat dry and remove 1” to 2” of the cut end of the spears either by snapping with your fingers or with a knife. Place the asparagus on a baking sheet. Drizzle with olive oil, rubbing the spears to coat evenly. Season with salt. Bake for 10 minutes or until the spears are soft but still maintain their bright green color. Let cool.

3. Meanwhile, boil orzo according to package directions. Drain and rinse before returning to a large mixing bowl to cool.

4. Once the asparagus and orzo are cooled, chop asparagus spears into bite-sized pieces. Add to orzo along with sun dried tomatoes, red onion, basil, parsley, and cheese. Season well with salt and fresh cracked black pepper. Add enough lemon vinaigrette to thoroughly coat the pasta. Toss well before covering and allowing the flavors to merry in the refrigerator for at least 2 hours.

Serves 6 as a side.

Lemon Vinaigrette

Ingredients:

1/2 cup olive oil

1/4 cup lemon juice

1 tablespoon honey

1/2 teaspoon salt

Dash of mustard (to aid in emulsifying; to keep the vinaigrette from separating)

Directions:

1. In a mason jar combine all ingredients. Screw the top on tightly and shake vigorously until well combined.