Spring Orzo Pasta Salad

On rotation all season!

For my “Blooms + Brie” party I wanted to balance out the gooey cheese with something bright and fresh. This Spring Orzo Pasta Salad was the perfect addition! With fresh produce and a lemony dressing it’s the perfect palate cleanser. Recipe below!

INGREDIENTS

• 2 cups cooked orzo pasta

• 1 cup sautéed and sliced chicken sausage

• 3/4 cups crumbled feta

• 1 cup blanched and chopped asparagus

• 1/2 cup peas (frozen and defrosted)

• 1/2 cup toasted pine nuts

• 3 tbsp chopped fresh dill

  Dressing

• 1/4 cup extra virgin olive oil

• 1 tbsp lemon juice

• 1 tbsp Dijon mustard

• 2 teaspoons honey

• 2 teaspoons balsamic vinegar

• kosher salt and ground black pepper to taste

TO MAKE

1. Bring a medium pot of salted water to a boil. Add asparagus and blanch for 2-3 minutes until tender and bright green. Remove with a slotted spoon and add orzo to the same water. Cook for 9-10 minutes until al dente.

2. Meanwhile, in a small pan toast pine nuts over medium heat until fragrant and browned, 4-5 minutes.

3. Drain and rinse with cold water to avoid sticking, let cool slightly.

4. In a small bowl, whisk olive oil with lemon, dijon, honey, balsamic, salt and pepper.

5. In a large bowl, add orzo, feta, chicken sausage, asparagus, peas, pine nuts, and dill. Toss with dressing and garnish with additional fresh dill.

6. If making ahead of time, give an additional toss with a drizzle of lemon and olive oil before serving after refrigeration.