I made this for Easter this year and really liked it. It’s a perfect side dish for a summer BBQ, or a nice salad for lunch. You could even add some diced chicken to add some protien. You can make this a day ahead, though if you do I would recommend waiting until you are ready to serve it to add the
- 16 ounces orzo, cooked al dente
- 1 bunch asparagus, cut into 1-2 inch pieces (about 3 cups)
- 1 1/2 cups tomatoes, diced
- 1 can quartered artichoke hearts, cut into bite sized pieces
- 1 cup feta
- 1/2 cup onion, minced
- 1 tsp garlic, minced
- 1 tps olive oil
- (lemon zest)
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 lemon, zested and juiced
Blanch the asparagus: Bring a large pot of water to a boil. Add the asparagus and remove from heat. Let sit for 5 minutes. Remove from hot water.
Over medium heat, saute the onion and garlic in 1 tsp olive oil until soft.
In a large bowl combine orzo, asparagus, tomatoes, artichoke hearts, feta, lemon zest and sauteed onion and garlic.
To make the dressing: Whisk together juice from the lemon, vinegar, olive oil, salt and pepper. Pour over the salad and mix well. Serve room temperature or cold.