Ingredients:

  • 1 pound (450g) orzo pasta
  • 1 pound (450g) asparagus, trimmed and cut into 1-inch pieces
  • 1 (14-ounce/400g) can artichoke hearts, quartered and drained
  • 6 ounces (170g) feta cheese, crumbled
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) fresh mint, chopped
  • 1/4 cup (30g) fresh basil, chopped
  • 1/4 cup (30g) pitted Kalamata olives, halved (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup (optional)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. Bring a small pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, until bright green and slightly tender-crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process and maintain its vibrant color. Drain well. (Alternatively microwave asparagus for 2 minutes, until bright green and slightly tender-crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process.)
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper until well combined.
  4. In a large mixing bowl, combine the cooked orzo, blanched asparagus, quartered artichoke hearts, crumbled feta cheese, chopped parsley, chopped mint, chopped basil and Kalamata olives (optional).
  5. Pour the lemon-herb vinaigrette over the salad and toss gently to coat.
  6. Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.