Bursting with flavour, this is our favourite picnic salad. I'm convinced it's better after an overnight in the refrigerator, so consider making the salad in advance of your picnic or barbecue.
Course Salads
Cuisine Mediterranean
Essential Ingredient Pasta
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Calories 300kcal
Author Aimee
Ingredients
1bundleasparaguswashed
1cupdried orzo pasta
1largelemonscrubbed
1/4cupfresh herb leavessuch as basil, oregano and chives
1small clovegarlic
4Tablespoonsextra virgin olive oil
1/2teaspoonsea salt
1/4tspfresh black pepper
1/3cupfeta cheesecrumbled
1/4cupKalamata olivespitted
4artichoke hearts(canned) use 4 or 5, depending on size
1/4cuppine nutstoasted
Instructions
Bring a large pot of salted water to a boil. Meanwhile, trim the ends off the asparagus and peel the bottom thirds. Slice asparagus into 1-inch lengths.
Add the orzo pasta to the boiling water. Cook, stirring occasionally, for 7 ½ minutes. Add the asparagus to the pot now and cook for an additional minute and a half (or until tender). Strain the orzo and the asparagus into a colander. Drain well, then transfer to a baking sheet and spread out to cool completely.
Meanwhile, zest lemon into a medium bowl; juice it into the bowl, discarding the seeds. Finely chop the herbs and add them to the bowl. Grate the garlic in using a microplane or crush it in a garlic press. Add the olive oil, salt and pepper. Mix the dressing well until smooth and a little creamy.
In a large bowl, combine the cooled pasta and asparagus with the lemon-basil vinaigrette. Toss in the feta cheese, olives, artichokes and pine nuts. Mix well to combine. Taste for seasoning and adjust if necessary.