Summertime Orzo Salad

Cook orzo according to package directions for al dente. When it’s done, pour it into your colander to drain and then immediately begin running cold water over it to completely cool it down. Toss it with a Tablespoon of olive oil and set aside.

Slice the tips off of your asparagus, and set the tips aside. Using a peeler, lay your asparagus stems on your cutting board and peel “up” against your flat asparagus, getting some nice shavings… Continue this until you have about a cup full, and set it aside.

Cut all of your tomatoes in half, set aside.

Fill a small pot with water and throw in a pinch of salt, bring to a boil. Add your asparagus tips and blanch them for 1-2 minutes (depends on how thick your asparagus is…you want it crisp tender). When done, remove the asparagus tips to a paper towel using a slotted spoon. Keep the water in the pot and on the heat.

As soon as your water goes back to a boil, add in your asparagus shavings and blanch them for 20 seconds. Remove them with a slotted spoon to a paper towel.

Combine your asparagus, tomatoes and scallions with the orzo. Then, add in the lemon, pesto and seasonings.

This can be made a day ahead… If you do this, cover it tightly and keep in the refrigerator. Add a Tablespoon or two of pesto to refresh it just prior to serving.

Note: I am a huge fan of A Salt for All Seasonings made by Market Day Gourmet. If you have kids in elementary school, chances are you have the option to place a monthly order with Market Day, as a continual fundraiser for your school. I swear by this spice. If you do not have access to it…just combine some sea (or kosher) salt, dehydrated onion and garlic, paprika, dried parsley and if you can find it dehydrated lemon peel and you will be good to go! It’s also fantastic on chicken and in pasta salads.