Summer Vegetable & Orzo Salad with Lemon-Dill Dressing

​A fresh, bright and satisfying side dish 

Prep & Cooking: 30 minutes
Serves: 6-8
 
Main Ingredients:
1 cup orzo pasta (uncooked)
1 bell pepper, diced
1 ½ cups asparagus, chopped (approximately 15-20 stalks)
1 tbsp extra virgin olive oil
1 cups cherry or grape tomatoes, quartered
 
Dressing:
1 tbsp extra virgin olive oil
Juice of one lemon (approximately 2-3 tablespoons)
1 tsp agave nectar OR sugar
2 tsp Dijon mustard – use the mustard you have on hand
1 ½ tsp white vinegar
1 tsp each salt & pepper
3 tbsp fresh dill, chopped
 
Method:
Cook orzo according to package direction, drain water and set aside to cool.
 
While the orzo is cooking take a few minutes to prepare the dressing.  To mix the dressing you will need either a small bowl and a whisk or fork, or a jar with a secure, tight lid. Pour 2 tbsp olive oil, lemon juice, agave nectar, mustard, vinegar salt, pepper and dill into your container of choice. Whisk together or shake a lidded container until all ingredients are incorporated.
 
In a small non-stick pan, heat 1 tbsp of olive oil over medium-low heat, add chopped asparagus and stir occasionally to avoid burning until asparagus is heated through. This should take 3-5 minutes.
 
While asparagus is cooking, chop the bell pepper into pieces similar in size to the asparagus and quarter your tomatoes.
 
Transfer cooled pasta to a large bowl and pour dressing over, toss to coat. Add warm asparagus, bell pepper and tomatoes and stir to incorporate. Allow salad to cool in the refrigerator or eat right away.
 
Optional: Garnish with additional chopped dill and lemon zest.
 
Tips & Variations:

• If you don’t have cherry or grape tomatoes, use what you have, but remove as many seeds as possible before dicing
• If you don’t have or like tomato at all, substitute a red bell pepper in its place to maintain a variety of colour
• Peas are an option to use as a substitute for asparagus or green beans, if you have them on hand – I would suggest around 1 cup of peas in place of the asparagus or beans