1 ½ Cup dry orzo pasta
Small bunch asparagus
4 Tbsp Fused Rosemary Olive Oil
3 Tbsp Sicilian Lemon White Balsamic Vinegar
½ cup Red onion, diced
½ English cucumber, diced
¾ cup 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 Tbsp of 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 Tbsp of Rosemary Olive Oil with 3 Tbsp of 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.