Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette

• servings: Serves: 4-6

Ingredients

8 oz dried orzo (2 1/2-3 cups cooked)

1 cup peas, defrosted if frozen

1 1/2 cups asparagus, chopped

4-5 cups arugula

1/4 cup fresh basil, roughly chopped

1/4 cup fresh mint, roughly chopped

4 oz feta cheese

Salt & pepper to taste

CRISPY SHALLOT VINAIGRETTE:

1/2 cup extra virgin olive oil

1 shallot, peeled and thinly sliced

3 tablespoons red wine vinegar

2 teaspoons honey

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Directions

Cook the orzo according to package instructions. Drain and cool.

Next, make the Crispy Shallot Vinaigrette. Heat the olive oil in a skillet over medium heat. Add the shallots and stir constantly 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 until smooth. Set aside.

Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking.

Toss all ingredients, including the about 75% of the dressing, until combined. Add more dressing as needed and season to taste with salt and pepper.