Orzo Salad with Asparagus, Olives and Israeli Feta

Serves 8
  • 1 lb. asparagus, trimmed
  • - juice of 1 lemon
  • 1 tsp. Dijon mustard
  • 1 tbsp. honey
  • 1 tbsp. each minced fresh rosemary, oregano and thyme
  • 1/2 cup extra virgin olive oil
  • - kosher salt and freshly ground black pepper, to taste
  • 1 lb. orzo pasta, cooked according to pkg. directions, rinsed until cool and drained
  • 2 red bell peppers, seeded, ribbed and diced
  • 1 medium red onion, diced
  • 1 cup kalamata olives, pitted and chopped
  • 4 oz. Israeli feta, crumbled

In a large pot over high heat, bring 2 cups of salted water to a boil. Add asparagus; reduce heat to medium and simmer until crisp-tender (2-3 min.). Plunge spears into ice water until cooled (1-2 min.). Drain and cut into 1" diagonal pieces. In a small mixing bowl, combine lemon juice, mustard, honey and herbs; gradually whisk in olive oil. Season with salt and pepper to taste. In a large salad bowl, combine orzo, asparagus, bell peppers, onion and olives. Drizzle with dressing; toss until well mixed. Adjust seasoning, if needed. Toss with cheese.