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
- 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.