Summer Orzo Salad

20 minutes    Salad Bright, fresh, and brimming with different textures, this vibrant orzo salad is a beautiful addition to any seasonal menu. Delicate orzo pasta pairs with tender asparagus, cherry tomatoes, cucumbers, rich hard-boiled eggs, and tangy feta cheese, all tossed in a zesty, garlic-infused basil and lime vinaigrette. Finished with the crunch of pine nuts and lime zest, it’s a versatile dish that works beautifully as a light lunch or a stunning side for outdoor gatherings. Servings: 4-6 Prep: 15 minutes Cook: 10 minutes Total: 25 minutes Contains: Dairy, Gluten Free from: Meat, Seafood Vegan alternatives: N/A

Summer Orzo Salad

Ingredients

• 450 orzo pasta

• 8-10 asparagus speres, chopped into 1 inch pieces

• 3 eggs

• 1 cup green pitted olives

• 10 cherry tomatoes, sliced in half

• 1 cup cucumbers, cut into small pieces

• 1/2 cup crumbled feta cheese, plus more for garnish

• 1/4 cup pine nuts

• 2 1/2 tbsp lime juice

• 2 tbsp lime zest

• 1 large or 2 small garlic cloves

• 1/4 cup extra-virgin olive oil

• 2 teaspoons salt

• 1 teaspoon freshly ground pepper

• 1/2 cup fresh basil, torn or finely chopped

Method

1. Cook the pasta and asparagus: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions. Three minutes before the orzo is done, add the chopped asparagus to the same pot. Drain well and rinse under cold water until the orzo is cool.

2. Boil the eggs: Place the eggs in a medium pot, cover with water, and bring to a boil. Boil for 9 minutes. Peel the eggs and slice them into halves or quarters.

3. Combine the salad: In a large mixing bowl, combine the cooled orzo and asparagus, green olives, cherry tomatoes crumbled feta cheese and pine nuts.

4. Blend the dressing: In a blender, combine the lime juice, 1 tbsp lime zest, crushed garlic, basil and extra-virgin olive oil. blend in short bursts until the mixture well combined, do not over mix.

5. Toss and garnish: Pour the dressing over the salad. Season with the salt and freshly ground pepper, then toss gently to combine. Top with the sliced eggs, and finish with the remaining lime zest and a dusting of feta cheese.