Ingredients
For salad:
1 box orzo (rice shaped pasta)
2-3 roma tomotaoes - seeded and chopped
1 bunch green onions sliced thin
1 lg cucumber (I like englich hothouse) seeded and diced
1 lg red bell pepper - chopped
1 lb asparagus - chopped into bite size pieces
4-6 lg fresh basil leaves - chopped
8-10 leaves fresh mint leaves - chopped
1/3 bunch fresh parsley - chopped
sale & pepper to taste
vinaigrette:
1/4 cup good olive oil
2-3 tbsp rice wine vineger
1 tbsp dijon mustard
1 tsp minced fresh garlic (or infused garlic oil)
salt & pepper
Preparation
cook orzo until tender but not too much. drain and cool in a large bowl mix the orzo with all the other chopped ingredients chill for about an hour add the vinaigrette just before serving. If too dry, you can double the recipe
