Happy Monday friends! I hope everyone had a great weekend. I wanted to share a new spring pasta salad that I created. Now that the warmer weather is upon us, it means more barbecues, summer get togethers and grilling! My Asparagus and Pea Orzo Salad is the perfect accompaniment to your next barbecue! This salad is packed with so many amazing flavors! The orzo, asparagus, peas, fresh basil, parsley and a crispy shallot dressing that ties this delicious salad together. This orzo salad will be a crowd pleaser at your next gathering! Have a great week!

Asparagus and Pea Orzo Salad

Serves: 4-6

Ingredients

8 ounces orzo

1 cup peas (if you can’t find fresh, frozen works too)

1 1/2 cups asparagus, chopped

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

Salt

Pepper

Crumbled feta cheese (optional topping)

Crispy Shallot Vinaigrette

1/3 cup olive oil

1 large shallot or 2 small shallots, peeled and thinly sliced

1-2 tablespoons red wine vinegar

1/2 lemon, juiced

1 teaspoon honey

1/2 teaspoon dijon mustard

Pinch of salt & pepper

Directions

For the Crispy Shallot Vinaigrette, heat the olive oil in a skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. Add the shallots and oil to a jar or bowl and combine with remaining ingredients. Set aside. Cook orzo according to package. Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking. Cook peas in the same sauté pan for 3-4 mins. Toss all ingredients, including the dressing, and season to taste. Enjoy!