Ingredients
The following ingredients have 4 Servings
- 1/2 cup white wine vinegar
- 1/4 cup lemon juice
- 1 Tbsp honey
- 2 tsp salt
- 1 tsp ground black pepper
- 2/3 cup extra virgin olive oil
- 4 cups vegetable broth
- 2 cups water
- 1 pkg (1 pound) orzo pasta
- 1 15-oz. can chickpeas (drained)
- 2 cups frozen peas (blanched in boiling water for 3 minutes)
- 1 bunch asparagus (trimmed, cut into 1-inch pieces and blanched in boiling water for 3 minutes)
- 1 bunch baby arugula
- 1/2 cup green onions
- 1/2 cup parsley (chopped)
- 1/2 cup sliced almonds (toasted)
- 4 oz feta cheese (crumbled)
- freshly ground pepper and salt
Instruction
- In a mason jar, combine vinegar, lemon juice, honey, salt and pepper. Cover and shake until blended. Add olive oil, cover and shake until combined.
- In saucepan, bring broth and water to a boil. Stir in orzo pasta. Cook until orzo is al dente (according to the package directions). Drain orzo and transfer to a big serving bowl.
- While pasta is warm, add half of the dressing and toss to coat. Let cool. Add drained chickpeas, peas and asparagus. Toss to combine.
- Add arugula, green onion, parsley and any extra dressing needed and toss to coat.
- Top salad with almonds and feta cheese. Season with salt and pepper to taste. Serve and refrigerate any leftovers. Enjoy!
