1 ½ C dry orzo pasta
Small bunch asparagus
4 T SOOC Fused Rosemary Olive Oil
3 T SOOC Sicilian Lemon White Balsamic Vinegar
½ C Red onion, diced
½ English cucumber, diced
¾ C Feta cheese, crumbled
Salt and pepper to taste
Cook orzo pasta according to package directions. Drain and place in a large bowl.
Place asparagus in a single layer on a baking dish, drizzle with 1 T of SOOC Fused Rosemary Olive Oil, sprinkle some salt and pepper. Grill for 3-5 minutes until lightly browned on the outside but still crispy. Remove from the grill and chop into bite-size pieces. Add grilled asparagus to pasta together with the red onion and cucumber.
In a small bowl whisk the remaining 3 T of SOOC Fused Rosemary Olive Oil with 3 T of SOOC Sicilian Lemon White Balsamic Vinegar. Drizzle over pasta and toss well. Add Feta cheese and stir gently. Sprinkle salt and pepper and serve at room temperature.
*SUBSTITUTIONS: If you’ve had this and want to change it up a bit, here are a few suggestions.
Replace the Rosemary Olive Oil with the Tuscan Herb Olive Oil or the Basil Olive Oil
Replace the Sicilian Lemon White Balsamic with the Gravenstein Apple or the Grapefruit White Balsamic