Orzo Pasta Salad w/ Sundried Tomatoes + Feta

She’s fresh, she’s filing, she’s zesty and crunchy and tangy. She’s springtime pasta salad!

Active Time: 20 minutes

Servings: 2-4

Ingredients

Salad

1 cup Orzo

1 bunch asparagus, ends trimmed and cut into 1 inch pieces

1/2 pint cherry tomatoes, halved

salt and pepper

Dressing

3 tbs finely chopped sundried tomatoes

1 lemon

3 tbs extra virgin olive oil

A generous chunk of feta (about 2”x2”), crumbled

Instructions

1. Bring a large pot of heavily salted water to boil.

2. While you wait, zest the lemon. Set aside.

3. In a small bowl, combine sundried tomatoes, juice of the lemon, olive oil, feta, a pinch of salt and 3-5 cracks of fresh black pepper. Whisk until thick and jammy. Set aside.

4. By now your water should be boiling. Add asparagus and let cook for 2 minutes. Using a slotted spoon, remove the asparagus and set it aside.

5. In the same pot, cook your orzo. Drain and run the pasta under cold water. Set aside.

6. Season your tomatoes with a pinch of salt and a crack of black pepper.

7. Add orzo, tomatoes and asparagus to a large bowl. Top with dressing and lemon zest and toss to combine.