She’s fresh, she’s filing, she’s zesty and crunchy and tangy. She’s springtime pasta salad!
Orzo Pasta Salad w/ Sundried Tomatoes + Feta
2-4
servings20
minutesIngredients
1 cup Orzo
1 bunch asparagus, ends trimmed and cut into 1 inch pieces
1/2 pint cherry tomatoes, halved
Salt (I'm using Diamond Crystal)
Cracked black pepper
- Dressing
3 tbs finely chopped sun dried tomatoes
1 lemon
3 tbs extra virgin olive oil
A generous chunk of feta (about 2”x2”), crumbled
Directions
Bring a large pot of heavily salted water to boil.
While you wait, zest the lemon. Set aside.
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.
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.
In the same pot, cook your orzo. Drain and run the pasta under cold water. Set aside.
Season your tomatoes with a pinch of salt and a crack of black pepper.
Add orzo, tomatoes and asparagus to a large bowl. Top with dressing and lemon zest and toss to combine.