Asparagus Orzo Salad

This recipe is perfect for spring! Be careful, though, it makes a lot! Make the whole amount for a party, but maybe halve or quarter the recipe for a smaller family dinner. 

SALAD INGREDIENTS:

1 POUND ORZO PASTA

2 BUNCHES FRESH ASPARAGUS (ends trimmed)

5 BABY BELL PEPPERS (orange and yellow)

1 TBSP EXTRA VIRGIN OLIVE OIL

1 PINCH SALT

1 CUP FROZEN PEAS (defrosted)

3 PERSIAN CUCUMBERS (chopped)

1 CUP CHERRY TOMATOES (halved)

½ CUP FETA CHEESE (optional)

DRESSING INGREDIENTS:

½ CUP WHITE VINEGAR

½ CUP EXTRA VIRGIN OLIVE OIL

2 TBSP DIJON MUSTARD

2 TBSP PURE MAPLE SYRUP

1/4 TSP SALT

2 TBSP CHOPPED DILL

2 TBSP CHOPPED GREEN ONIONS (green and white parts)

DIRECTIONS:

1. Preheat the oven to 400 ° F. 

2. Place asparagus and whole peppers on a sheet pan. 

3. Drizzle with olive oil and sprinkle with salt. Toss and spread in a single layer.

4. Roast for 20 minutes in the oven.

5. Cook orzo according to the package. Rinse with cold water and drain. Drizzle with a little oil to prevent sticking, then reserve for salad assembly.

6. Make dressing by adding to a small bowl or jar the vinegar, olive oil, mustard, maple syrup, and salt. Whisk until well combined. Then add the dill and green onions and mix well. 

7. Once asparagus and peppers are roasted, let them cool enough to handle them without burning yourself.

8. Cut the asparagus into bite-sized pieces. Remove stems and larger seeds from the baby peppers and chop small.

9. To a large salad bowl, add the pasta, asparagus and peppers, peas, cucumbers, tomatoes, and half the feta.

10. Pour the dressing over the salad and mix it well.

11. Garnish with the remaining feta and serve.  

12. Enjoy within 3 days for the best quality.