Ingredients:

  • 1.5 cups (250g) dried Orzo pasta
  • 1 bunch (200g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 0.5 cup (75g) feta cheese, crumbled
  • 0.25 cup (10g) fresh dill, finely chopped
  • 0.25 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 tsp (5g) Dijon mustard
  • 0.5 tsp (3g) honey
  • 1 clove garlic, minced into a paste
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the orzo and cook for 8 minutes until al dente texture.
  2. In the final 2 minutes of the pasta cooking time, add the asparagus pieces directly into the boiling water with the orzo. Cook until vibrant green and tender crisp. Drain both in a fine-mesh sieve; do not rinse, as the starch helps the dressing adhere.
  3. While the pasta boils, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt, and black pepper in a small bowl until fully emulsified.
  4. Place the chopped raw spinach in the bottom of a large mixing bowl. Pour the warm, drained orzo and asparagus directly over the spinach to 'flash-wilt' the leaves.
  5. Pour the vinaigrette over the warm pasta mixture and toss thoroughly. Allow to sit for 5 minutes to let the grains absorb the dressing.
  6. Fold in the fresh dill and crumbled feta cheese. Serve immediately while warm or refrigerate to serve as a cold pasta salad.