A delicious orzo pasta salad with fresh Spring veggies, lemon vinaigrette and crumbled cheese.
Bring 4 cups of water to a boil, then add salt. Blanch the asparagus and peas for 30 seconds in the boiling water, then immediately shock the veggies by dunking them in ice water. Once cooled, drain the blanched veggies from the ice water, and refrigerate them until needed.
In a glass bowl, add the olive oil, balsamic vinegar, lemon zest, lemon juice, red onion/shallot, and salt and pepper. Whisk to combine, then set the bowl aside.
Cook the orzo according to the package instructions, then drain and add the hot orzo to the bowl with the lemon vinaigrette. Toss to coat.
Cover the orzo with plastic wrap, then refrigerate for 2-3 hours, until cooled completely.
When you're ready to serve the Spring orzo salad: toss the veggies, chopped parsley and crumbled cheese with the orzo. Serve immediately.