Mediterranean Orzo And Vegetable Salad With Dijon-honey Dressing

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 3
• 1 cup uncooked orzo pasta
• 10 fresh asparagus (chopped into about 1-1/2-inch pieces)
• 1 1/2 cups cherry tomatoes, cut in half
• 1/2 cup pitted kalamata olive, chopped
• 1/4 cup pine nuts, toasted
• 3 tablespoons wine vinegar
• 1 tablespoon coarse dijon mustard
• 1 tablespoon honey or 1 tablespoon maple syrup
• 1 teaspoon dried dill (or to taste or use 2 tablespoons fresh chopped)
• 2 teaspoons capers, finely chopped
• 1 teaspoon chopped fresh garlic
• 1/3 cup olive oil
• salt and pepper

Recipe

• 1 in a large pot of boiling salted water cook the orzo until just firm-tender, about 10 minutes (add in the asparagus the last 2 minutes of cooking) drain the orzo and asparagus, rinse with very cold water, place in a large bowl; set aside.
• 2 to make the dressing, using a food processor combine vinegar, dijon, honey (or maple syrup) dill, chopped capers, fresh garlic and about 1 teaspoon black pepper; slowly add in oil while the machine is running until the mixture emulsifies.
• 3 season with salt to taste.
• 4 pour the dressing over the orzo and asparagus in the bowl; toss to coat.
• 5 cover and refrigerate for 2 or more hours.
• 6 just before serving add in the halved cherry tomatoes, olives and pine nuts.