Monday, July 4, 2011

Herbed Pasta Salad

This year on Canada day my husband and I did what we've done for the last few years; watch a lamb roast on a spit for hours in our friends backyard, and then eventually eat it. I brought a few dishes of yummy summer outdoor food with us to share and this salad was one of the stars of the show (next to the lamb of course) and I've been craving it ever since.

1 1/2 cups uncooked orzo*
1 bunch of asparagus
1 cup freshly shelled peas
1 small zucchini
1 garlic clove
1 lemon
1/3 cup olive oil
3-4 green onions
1 cup of fresh dill
1 cup of fresh mint
1 cup of fresh parsley
3/4 cup feta cheese
salt and pepper to taste

Boil salted water in a pot and add orzo. Remove ends of asparagus and chop into bite size pieces. Once orzo has cooked for about 3-4 minutes, add asparagus and peas to the pot. Cook for another 2 minutes making sure the veggies don't overcook (you still want them to have some bite to them) and the orzo should be just al dente. 
Drain orzo and veggies and rinse with cold water until veggies and orzo are cool to the touch.
Mince garlic and add to a large bowl. Add 1 teaspoon lemon zest and juice of whole lemon. Add olive oil and whisk to combine. Add orzo and veggies to bowl and toss well. 
Cut zucchini into bite size pieces, mince herbs finely, chop green onion and add all to bowl. Crumble feta cheese into the bowl and season with salt and pepper. Stir well to combine.

*UPDATE: I made this again with brown rice instead of orzo and it was just as delicious and much more healthy. 
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