Spring Pasta Salad

One of my favorite quick dinners involves a box of orzo pasta, some feta cheese, and veggies.  This pasta salad (doubled) would feed a crowd for your Memorial Day picnic this weekend, also!
While the water is coming to a boil, you're chopping garlic, and the veggies.  And while the pasta is cooking, you're sauteing the veggies.  Add everything together, then mix in the feta, and dinner is done!
I have this dinner down to a science, and it makes a large enough batch for dinner Monday night, then leftovers for lunch at work through Friday. 
I haven't gotten sick of it yet, and you can always mix up the veggies!  I love the combo of zucchini and asparagus, but this version subs arugula instead of the zucchini.  Use whatever veggies you love, the recipe is super forgiving!
Spring Pasta Salad
serves 4-6

1 lb orzo pasta
1 tablespoon olive oil
3 cloves of garlic, minced
1 teaspoon red pepper flakes
1 teaspoon dried basil
1 bunch asparagus, tough ends trimmed, aspragus cut into 1" pieces
1 bag arugula
8 oz. feta cheese, crumbled
Salt and pepper to taste
(Feel free to use any veggies you have on hand, zucchini and spinach would work well here as well)

Bring a large pot of salted water to a boil, add the orzo and cook according to package instructions.  Drain and return to the pot it was cooked in (add a drizzle of olive oil and stir to prevent it from being a stuck together mess).

Meanwhile, over medium heat in a large pan, add the olive oil.  Add the garlic, red pepper flakes, and basil, and stir around for 1 minute.  Add the asparagus and saute for 3-4 minutes until softening.  Add the arugula and stir around until it begins to wilt.  Remove from the heat.

When both are done, add the veggie mixture to the cooked orzo, and add the crumbled feta cheese on top.  Mix all together and serve.  I love eating this hot, but it would be perfectly fine at room temperature or cold.

Popular Posts