Orzo Chicpea Asparagus Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This cool salad can be adapted to include shrimp, chicken, lamb, pork or fish. It is a simple throw together salad to make early in the day for dinner as a main course, or simpler as a side salad. Ingredients:
2 cups orzo |
1/2 cup olive oil |
1/4 cup white wine vinegar |
3 garlic cloves, minced |
2 cans garbanzo beans (chickpeas), rinsed, drained |
1 bunch asparagus |
1/2 lbs small cherry tomatoes |
2 tablespoons chopped fresh oregano |
1 tablespoons dried or fresh tarragon |
15-ounce log soft fresh goat cheese, crumbled (about 1 cup) |
Directions:
1. In large saucepan add 1 tsp sea salt, 1/4 cup olive oil, add 1/2 gallon water, bring to boil.
2. Add orzo into boiling water, cook until just tender, stirring occasionally.
3. Drain orzo set aside to cool.
4. Drain Chic peas
5. Cut asparagus into 1/2 inch pieces, cook in boiling water until just tender.
6. Drain asparagus
7. In a blender, food processor, or using a whisk, mix the remaining olive oil, vinegar, garlic, oregano and tarragon to blend in large serving bowl.
8. Add drained garbanzo beans, cooked orzo, and asparagus,and tomatoes, toss to coat.
9. Season salad to taste with salt and pepper.
10. Gently toss crumbled goat cheese.
11. Refrigerate for 2 hours before serving, or serve immediately.
12. You can add chicken, shrimp, calamata olives, pork, lamb, salmon or tuna. Some friends have also added pinola nuts, and substituted feta cheese for the goat cheese.
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