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Saturday, May 26, 2007

Orzo Salad with Asparagus, Olives, and Feta

Seasonal Recipe of the Week
Here’s another great salad to serve at your BBQ from Dean and Deluca's Food and Wine Cookbook. Orzo is a great pasta which looks like flat rice. Remember to put a good shot of oil in the water, as it tends to stick while cooking.

Ingredients for Salad
1 pound orzo
1 pound asparagus, cut into 3-inch pieces
2 red peppers, diced
1 red onion, diced
1 cup Kalamata olives, pitted and diced
4 ounces Feta cheese, crumbled

Ingredients for Vinaigrette
Juice of 1 lemon
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon herbs de Provence
1/2 cup EVOO
Salt and pepper to taste

Steam or grill asparagus and set aside. Boil orzo in salted oiled water for 10-12 minutes till tender and drain well. In the meantime, make vinaigrette. Combine everything for vinaigrette but olive oil in a blender or a bowl and use a whisk to mix. Add oil in a slow, steady stream till emulsified and thick. Now combine Orzo, asparagus, peppers, onions, and olives. Drizzle in vinaigrette and taste and adjust salt and pepper. Watch the salt because Feta can be very salty! It's that simple. Garnish with some fresh chives.