Orzo Salad

• For salad:
• 1 box orzo (rice shaped pasta)
• 2-3 roma tomotaoes - seeded and chopped
• 1 bunch green onions sliced thin
• 1 lg cucumber (I like englich hothouse) seeded and diced
• 1 lg red bell pepper - chopped
• 1 lb asparagus - chopped into bite size pieces
• 4-6 lg fresh basil leaves - chopped
• 8-10 leaves fresh mint leaves - chopped
• 1/3 bunch fresh parsley - chopped
• sale & pepper to taste
• vinaigrette:
• 1/4 cup good olive oil
• 2-3 tbsp rice wine vineger
• 1 tbsp dijon mustard
• 1 tsp minced fresh garlic (or infused garlic oil)
• salt & pepper

1. cook orzo until tender but not too much. drain and cool
2. in a large bowl mix the orzo with all the other chopped ingredients
3. chill for about an hour
4. add the vinaigrette just before serving. If too dry, you can double the recipe

orzo, tomotaoes, green onions, cucumber, red bell pepper, fresh basil, mint, parsley, pepper, vinaigrette, olive oil, rice wine vineger, mustard, fresh garlic, salt

Taken from www.epicurious.com/recipes/member/views/orzo-salad-50071209 (may not work)