Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette

Original recipe from here

Ingredients

• 8 oz dried orzo (2 1/2-3 cups cooked)

• 1 cup peas, defrosted if frozen - I like Trader Joe’s Fresh English peas

• 1 1/2 cups asparagus, chopped

• 4-5 cups arugula

• 1/4 cup fresh basil, roughly chopped

• 1/4 cup fresh mint, roughly chopped

• 4 oz feta cheese

• Salt & pepper to taste

Crispy Shallot Vinaigrette:

• 1/2 cup extra virgin olive oil

• 1 shallot, peeled and thinly sliced

• 3 tablespoons red wine vinegar

• 2 teaspoons honey

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Instructions

1. Cook the orzo according to package instructions. Drain and cool.

2. Next, make the Crispy Shallot Vinaigrette. Heat the olive oil in a skillet over medium heat. Add the shallots and stir constantly until they’re golden brown, taking care not to burn them.

3. Add the shallots and oil to a jar or bowl and combine with remaining ingredients until smooth. Set aside.

4. Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking.

5. Toss all ingredients, including the about 75% of the dressing, until combined. Add more dressing as needed and season to taste with salt and pepper.