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Orzo With Shades of Green

Orzo With Many Shade of Green

Orzo With Many Shade of Green

1 cup orzo
1 cucumber or 1/2 of an English cucumber
1 bunch asparagus, about 12-15 spears
1/4 cup roughly chopped mint
1/3 cup roughly chopped parsley
1 cup crumbled feta
1 package (about 2 grams) micro-greens
1/4 cup olive oil
2 Tbsp lemon juice
1/2 tsp sea salt
a few grinds of black pepper

Cook orzo for 8-10 minutes in salted, boiling water. Drain, rinse and cool. If your colander has slightly large holes, the orzo will slip through, so put a pot underneath the colander to catch it.

Boil the asparagus for 3-5 minutes. Consider throwing it into the same water you’re boiling the orzo in, then taking it out with tongs.

Cut the asparagus into bite-sized pieces. Chop the cucumber up into small pieces. In a large bowl, mix these veggies with the herbs and feta. Add the cooled orzo.

Whisk together olive oil, lemon juice, salt and pepper. Mix the dressing into the pasta salad, but don’t use it all – save a tablespoon or two. Arrange the micro-greens around the pasta salad like a wreath. Drizzle the remaining dressing over the micro-greens.

Tips:

  • Add cooked chicken breast to turn this salad into a main course
  • If you have really creamy feta, you might not even need the dressing. Just squirt a little fresh lemon over the salad.
  • Micro-greens are often found in the same aisle as pre-bagged salad
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