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??
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.
AnnaShortcakes 
Yup – you certainly captured the flavors of spring in this dish!! Gonna ‘pin’ it, as usual!! ; o )
Suggestion – how about including the name of the ‘dish’ when you add the photo to your recipe page? That way it will show up when someone ‘pins’ the recipe. You can add the ‘title’ by clicking on the ‘edit’ icon on the left hand corner of the photo, which will take you to another window where you can add the name of the dish. : o )
Oh wow this salad looks so refreshing and perfect for this time of year. Love all those flavors.
Thanks, Sarah! I just checked out your blog. GORGEOUS photos! You have a great eye. But of course it helps you have amazing dishes too.
aww thanks girl 🙂 Ditto to ALL of that!