Life seems to get busier and busier, and it can be hard to eat healthy on the go.  Lately, I’ve been trying to prepare a big batch of pasta salad that I can have ready to go when I need a quick lunch, something to bring to the park, or even a light dinner at a moments notice.  It has been so nice to have a healthy, and tasty option that lasts for many days for when you need something fast!

{Orzo Pasta Salad with Asparagus Feta and Tomatoes}

Pasta and vegetables
12-16 oz un-cooked orzo pasta
1 bunch asparagus, cut into 1 inch pieces
1 pint grape tomatoes sliced lengthwise
1 cup feta cheese

Dressing
2 clove garlic, minced
2 tablespoon shallots, minced
2 teaspoon lemon zest
2 tablespoon fresh lemon juice
1/4 cup white wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2 teaspoons fresh chives, minced
1 teaspoons fresh dill, chopped
*any other fresh herbs you may like
1/3 cup extra virgin olive oil

Cook orzo according to package directions.   Drain pasta, and place in large bowl to cool.  Blanche asparagus in boiling water for about 3 minutes.  Drain and place in a bowl of ice water to stop the cooking process.  Drain, and place in bowl with orzo.  Add tomatoes and feta.

Mix all of the dressing ingredients in a bowl except for the olive oil.  Slowly whisk in olive oil.

Slowly poor dressing into pasta mixture and stir well until well coated.  You may have some extra dressing left over.

Place in the refrigerator for about and hour before serving for the flavors to blend.

Enjoy!