Tags

, , , , , ,

This snowy, coldness is getting on my nerves. I don’t want to be stuck inside any more. I am craving some “trail therapy” and the smell of the woods. Fresh produce and the bright flavors of spring. Until then, I will just do my best to create the illusion of such things. This salad reminds me of summer picnics and my gardening. How many more days until spring??

IMG_0748

Orzo Salad with Asparagus and Tomatoes

  • 12 oz. orzo
  • 1 bunch fresh asparagus with woody ends removed
  • 1 pint grape or cherry tomatoes, halved
  • Marinated artichoke hearts, halved
  • 2 Tbs. fresh parsley, minced
  • Kosher salt
  • Fresh ground pepper
  • Feta
  • Vinaigrette of preference (bottled or homemade)

Bring a pot of water with salt added to a boil. Cook the orzo per package directions. Drain and set aside to cool.

Preheat oven to 350 degrees. On a cookie sheet, add the asparagus. Season with olive oil, salt and pepper. Roast until just turning bright green. Remove from the oven and cut into 1 inch pieces.

In a bowl, combine the orzo, asparagus, tomato halves, feta, parsley, and vinaigrette. Toss until evenly mixed. Taste and adjust seasonings as needed. Can serve room temperature or cold. Serves 6.

Advertisements