PCC Asparagus and Orzo Salad

PCC Asparagus and Orzo Salad

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Ingredients

  • 6 tablespoons olive oil
  • 1/2 teaspoon lemon zest
  • 1 pound orzo pasta
  • 2 pounds asparagus, woody stems removed and cut into diagonal pieces 1 1/2 inches long
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 cup herbes de Provence
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 yellow bell pepper, core removed and cut into thin strips
  • 1 cup pitted Kalamata olives, rinsed and drained
  • 4 ounces feta cheese, crumbled
  • 1/4 red onion, thinly sliced

Directions

Combine oil and lemon zest in a small bowl; set aside.

Cook orzo in a large pot of boiling, salted water until tender, according to package directions. Drain, rinse and let dry. Toss with 2 tablespoons lemon oil; set aside.

Blanch asparagus in boiling water until the color just begins to change. Using a slotted spoon, transfer asparagus to a bowl of ice water. Let asparagus cool, then drain.

To prepare dressing, mix lemon juice, mustard, Herbes de Provence, salt, pepper and remaining lemon oil in a small bowl.

In a large bowl, combine orzo, asparagus, bell peppers, olives, feta, onions and dressing.

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