Spring Orzo Salad with Asparagus and Peas

 Spring Orzo Salad with Asparagus and Peas


8 oz of fresh asparagus cut into 2 inch pieces

1 cup fresh or frozen peas

8 oz orzo pasta

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 large lemon, zested and juice from half the lemon

¼ cup chopped red onion

½ cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

2 tablespoons fresh dill, chopped

¼ teaspoon each salt and pepper

Garnish with feta cheese


Optional: Add grilled chicken or cooked shrimp 


Bring 4 cups of water to a boil.  Cook orzo according to packaged directions.

In the last 3 minutes of cooking, add asparagus pieces and peas.


Drain in a colander and run cool water over pasta and veggies to stop the cooking process.  Once drained, place in a large mixing bowl.


In a glass jar, add extra virgin olive oil, balsamic vinegar, lemon juice and zest, red onion, salt and pepper.  Shake to combine.


Add the parsley, chives and  dill to the bowl.  Drizzle on the dressing and mix well to combine.  


Garnish with feta cheese.  Optional - add the chicken or shrimp. Serve.




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