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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Summer orzo pasta salad with asparagus and tomatoes Ingredients:
1 cup orzo pasta |
1 cup chopped asparagus |
3 tablespoons white wine vinegar |
1 tablespoon grainy mustard dijon mustard |
1 tablespoon maple syrup |
1 tablespoon coarsely chopped dill |
1 teaspoon chopped capers |
salt and pepper |
6 teaspoons virgin olive oil |
1 cup halved red yellow grape tomatoes or 1 cup cherry tomatoes |
1/2 cup pitted coarsely chopped kalamata olive |
1 tablespoon pine nuts |
1 garlic clove, peeled and sliced |
Directions:
1. Large pot of salted water to a boil.
2. Add orzo and gently stir to prevent sticking.
3. Cook for about 10 minutes- add asparagus to pot during last two minutes.
4. Drain; rinse with cold water.
5. Drain again and bring to room temperature.
6. Meanwhile combine vinegar, mustard, garlic, maple syrup, dill, chopped capers, salt and pepper in blend in mix.
7. Slowly add oil and blend until mixture emulsifies.
8. Place orzo, asparagus in a large bowl and toss with dressing.
9. Refrigerate, covered for one hour.
10. Remove 30 minutes before serving- gently stir in tomatoes, olives and pine nuts.
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