Spring Orzo Salad with Asparagus, Basil and Tiny Tomatoes
Confession: I bought two massive bunches of asparagus at the farmers’ market this weekend – by accident. In a family where only one person even likes asparagus, two bunches is a lot.
I’m not quite sure how I did it, but I apparently bought one bunch, then forgot I’d done so and bought another bunch at a different stall. I’ll claim mommy brain on this one. Regardless, I am pretty much drowning in asparagus. (Coincidentally, I’m also drowning in five pounds of rhubarb, but that is a far less challenging issue. Crumble, jam, and ice cream beckon, all of which the rest of my household will help consume. Asparagus, on the other hand, is not jam- or dessert-friendly.)
So I’ve been sneaking it in. Into a Rustic Spanish Tortilla. Into the weekly dinner menu every place I could think of. Into morning omelettes. And into this salad I’m going to share with you today.
Orzo has become one of my favorite pasta shapes. I love it in chicken soup. I love it in this pasta salad. I love it in minestrone. There’s something about its texture – smoother than rice, it rolls over your tongue.
So when I needed to start making a dent in those two big bunches of asparagus, I thought a pasta salad with some tender-crisp pieces of asparagus sounded really good. I had some grape tomatoes on hand, and a can of black olives in the pantry. I tore a few leaves of fresh basil from my farmers’ market bouquet and added those as well. I whisked up a simple vinaigrette, and that was that. The only thing I might have added (and will next time) is some chopped red onion for a little heat and punch.
This salad is a nice accompaniment to a burger, fresh off the grill, or a barbecued chicken thigh.
Spring Orzo Salad with Asparagus, Basil and Tiny Tomatoes
1 cup dry orzo pasta
6-8 asparagus spears, washed and cut into 1″ pieces (about 1-1/2 cups)
1/2 pint grape tomatoes, halved
1/2 cup black olives, chopped
3-4 large basil leaves, chopped, or a small handful Italian flat-leaf parsley, chopped
For the vinaigrette:
2 parts olive oil
1 part red wine vinegar, lemon juice, or white balsamic vinegar
salt and pepper to taste
Cook the pasta in boiling water according to the instructions on the package (surprisingly, in spite of its tiny size, I find orzo usually takes a full 10 minutes to cook).
Blanch the asparagus pieces in boiling water until they are bright green and crisp-tender, 2-3 minutes. Plunge into ice cold water to stop the cooking process, and drain.
Whisk together the ingredients for the vinaigrette.
Toss everything together in a large bowl, adding he vinaigrette a little at a time and continuing to toss until you have the flavor level you desire.
Serves 6-8.
Here’s the handy printable recipe.
Enjoy!
