Let's Cook - Green Vegetable Orzo Salad
Spring signals the season of delicious green vegetables like asparagus and peas. It's a great time for fresh herbs too. Here is a quick, simple, and healthy salad that's perfect for lunch or dinner. Eat on its own or pair with your favorite grilled meat.
12 ounces dried orzo
1 pound thin asparagus , cut into about ½-inch pieces
½ pound sugar snap peas , trimmed and cut crosswise into about ½-inch pieces
¼ cup extra virgin olive oil
3 tablespoons white wine vinegar or white balsamic vinegar (substitue reguar balsamic vinegar too)
1 tablespoon Dijon mustard
1 teaspoon honey
4 tablespoons chopped fresh basil
Kosher salt and freshly ground pepper to taste
Cook the orzo according to package directions. During the last two minutes of cooking, add the asparagus and sugar snap peas. Drain everything and rinse with cool water to stop the cooking. Let it sit in the colander while you make the dressing.
In a large bowl combine the olive oil, vinegar, Dijon, honey, and salt and pepper. Add the cooled orzo with the vegetables and the chopped basil and lightly toss to combine.