Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette

Ingrédients

8 oz orzo

1 cup peas, defrosted if frozen

1 1/2 cups asparagus, chopped

4-5 cups arugula

3 tablespoons basil, chopped

3 tablespoons mint, chopped

4 oz feta cheese

Salt & pepper to taste

Crispy Shallot Vinaigrette:

1/3 cup olive oil

1 large shallot or 2 small shallots, peeled and thinly sliced

2 tablespoons red wine vinegar

1/2 lemon, juice and zest

1 teaspoon honey

1/2 teaspoon dijon mustard

Pinch of salt & pepper

Instructions

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

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

Cook orzo according to package.

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

Toss all ingredients, including the dressing, and season to taste. Makes about 4 servings.