Greek Orzo Salad

I got asparagus at Stan's in the Strip District because I'm ready to start pretending that it's spring. It has to happen eventually. 

The other day I went over to my grandparents' house for dinner and my grandma made open-face sandwiches with sliced ham, hardboiled eggs, tomatoes, asparagus and cheese sauce. So good!! She says she's been making it for years and years. I'll definitely make it sometime for a quick dinner. 

GREEK ORZO SALAD

1/2 cup peas

1/2 cup feta, diced or crumbled

1/4 cup raisins and/or craisins

1/4 cup dried apricots, diced

1/2 can chickpeas

1/2 cup tomatoes, chopped

1 bunch asparagus, chopped into 2 inch pieces

2 cups orzo

kalamata olives

Dressing:

1/3 cup olive oil

1/4 cup white vinegar

1 tbsp Dijon mustard

1 tsp dried basil

1 tsp dried oregano

pinch salt & pepper

Bring a big pot of water to boil. When it's at a rolling boil, drop in the asparagus to blanch them. Let them sit for 3 minutes then drain.

Bring a big pot of water to boil and cook the orzo according to instructions. I cooked mine for about 6 minutes and drained them. 

Mix the peas, feta, raisins/craisins, apricots, chickpeas, tomatoes, asparagus, olives and orzo in a big bowl. Combine all the dressing ingredients in a small bowl and beat with a fork. Then pour the dressing over the salad and mix well. Serve immediately or let sit in the fridge.