Orzo and Asparagus Pasta Salad
Orzo and Asparagus Pasta Salad
Ingredients
- 8 Oz Orzo
- 1 Bunch Fresh Asparagus
- Salt To Taste (for pasta water and dressing)
- 1/4 Cup Fruit EVOO
- Lemon (Juice and Zest)
- 2 Tbsp White Wine Vinegar
- Fresh Thyme Leaves Sprigs with stems removed
- Small Red Chili Pepper
- 4 Oz Feta Cheese Diced
Instructions
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Wash and prepare the asparagus by discarding the bottom 1/3 and using a potato peeler to shave off the fibrous outsides of the stalks. Slice the asparagus spears in ¼” segments, leaving the tips intact.
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Use a micro-plane to shave the zest of one organic lemon. Set aside
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Cut the lemon in quarters and juice it, discarding seeds. Reserve juice and what is left of the body of the lemon.
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Bring a large pot of water to boil. Once water has reached a rapid boil, add salt to taste, pasta, and leftover lemon. Cook according to package directions (usually 8 to 10 minutes)
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When pasta is about two minutes from beingready, add diced asparagus to the boiling water.
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Once pasta is cooked, drain it well and cool it under cold running water. Use a pair of tongs to remove lemons and discard them.
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Transfer pasta and asparagus to a large mixing bowl and add oil, vinegar, lemon zest and juice, chili pepper (if using), thyme leaves, and diced feta. Mix thoroughly. Season with salt to taste.
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Just before serving, transfer dressed pasta to a platter or individual serving plates and enjoy!
Recipe Notes
Recipe Created by NPA's Chef Rosario Del Nero.
Chef's Notes:
The Mediterranean Sea is the cradle of many cultures, each one with distinctive cuisines and ingredients. However, political country borders do not necessarily reflect cultural borders.
This orzo and asparagus salad recipe, for example, incorporates Italian cooking techniques, but also includes influences from Greece and other Mediterranean countries.
The orzo pasta, called Kritharaki, is a favorite in Greek cooking, and it is often used in pasta salads and casseroles.
Extra virgin olive oil has been produced for centuries in all Mediterranean countries: Spain, Italy, Greece, Turkey, Lebanon, etc.
Feta cheese is a staple of Greek cooking as well as in the cuisines of other Mediterranean countries. The best and most flavorful feta cheese is made with sheep’s milk.
Lemons are also extensively used in Mediterranean cuisine: think of the famous lemons from Sorrento used to make limoncello liquor or the renowned Moroccan preserved lemons used in tagines and more.
