Mediterranean Orzo and Vegetable Salad With Dijon-Honey Dressing

• 1 cup uncooked orzo pasta
• 10 fresh asparagus (chopped into about 1-1/2-inch pieces)
• 1 12 cups cherry tomatoes, cut in half
• 12 cup pitted kalamata olive, chopped
• 14 cup pine nuts, toasted
• 3 tablespoons white wine vinegar
• 1 tablespoon coarse Dijon mustard
• 1 tablespoon honey or 1 tablespoon maple syrup
• 1 teaspoon dried dill (or to taste or use 2 tablespoons fresh chopped)
• 2 teaspoons capers, finely chopped
• 1 teaspoon chopped fresh garlic
• 13 cup olive oil
• salt and pepper

1. In a large pot of boiling salted water cook the orzo until JUST firm-tender, about 10 minutes (ADD IN the asparagus the last 2 minutes of cooking) drain the orzo and asparagus, rinse with very cold water, place in a large bowl; set aside.
2. To make the dressing, using a food processor combine vinegar, Dijon, honey (or maple syrup) dill, chopped capers, fresh garlic and about 1 teaspoon black pepper; slowly add in oil while the machine is running until the mixture emulsifies.
3. Season with salt to taste.
4. Pour the dressing over the orzo and asparagus in the bowl; toss to coat.
5. Cover and refrigerate for 2 or more hours.
6. Just before serving add in the halved cherry tomatoes, olives and pine nuts.

orzo pasta, fresh asparagus, cherry tomatoes, olive, pine nuts, white wine vinegar, mustard, honey, dill, capers, fresh garlic, olive oil, salt

Taken from www.food.com/recipe/mediterranean-orzo-and-vegetable-salad-with-dijon-honey-dressing-157607 (may not work)