Orzo Summer Salad

By ldhh1680

Ingredients

• 2 cups orzo
• 10-14 asparagus trimmed and cut into segments
• 1 medium head broccoli florets
• 2 cloves garlic mashed wish salt and chopped
• 2 Tbs lemon juice
• 1/2 cup olive oil
• 1/3 cup red onion finely chopped
• handful fresh mixed herbs of choice
• 1/3 cup almonds or pine nuts, toasted
• 1 small english cucumber cut into pieces
• 1 medium avacado sliced into small pieces
• 1/4 cup crumbled feta

Preparation

Step 1

Cook orzo according to package directions. About 30 seconds before pasta in finished, add asparagus and broccoli. Drain, run under cold water and cool.
Whisk together garlic, lemon juice, and onion. Set aside
About 1 to 2 hours before serving toss orzo, asparagus and broccoli mixture with half the dressing. Cover and keep at room temperature.
Just before serving add nuts, cucumber, avacado and feta and rest of dressing. Toss to mix thoroughly.