Perfect Picnic Side-Dish: Orzo Salad with Roasted Asparagus, Sundried Tomatoes, Feta, and Basil

So I used to work in the Entertainment "biz" before I ventured into the world of Kindergarten.  One cold Winter on location in White Rock, Canada where we were filming JUNO, I made this great Orzo Salad.  We wanted something that would keep for a few days in the fridge and would be ready when we needed it.  After 15 or more hour work days, there was no time to cook at the end of the day!  So this was a quick fix, and a delicious at that.  


This recipe was inspired by Giada's Orzo Salad and the Orzo Salad at Whole Foods.  I added flavors and veggies that I think work well together and that I love.  But this recipe is easily adjustable.  If you don't like asparagus, add roasted zucchini. If you don't like sundried tomatoes, add fresh tomatoes or red peppers.  This is a wonderful go-to recipe for a picnic, BBQ, or make ahead side dish that can sit in your fridge all week. I am taking it today for a family football Sunday get together!


Ingredients:
3 cups of orzo or 1 package
6 cups of chicken broth (I like to add a few tbs. of Better Than Bouillon to water and you have instant broth!)
1 bunch of asparagus
1/2 cup of chopped sundried tomatoes
1/2 cup of chopped basil
3 scallions, finely chopped
1 4 oz. package of crumbled feta 


Vinaigrette:
1/2 cup of red wine vinegar
1 cup of olive oil (seems like a lot, but there is A LOT of orzo)
2 teaspoons honey
2 teaspoons salt
3/4 teaspoons freshly ground black pepper
1/4 cup of fresh lemon juice


Directions:
For Asparagus:
Pre-heat oven to 400 degrees.  Snap the ends off of the asparagus, toss in olive oil, and a sprinkling of salt and pepper.  Roast on a baking sheet for 20-25 minutes.  Take out of oven and let cool. Cut into small pieces and set aside.
For Orzo:

Add the broth to a sauce pan and bring to a boil.  Add the orzo, partially cover, and cook for approx. 7 minutes (al dente.)  Drain orzo and set aside.
For Vinaigrette:
Mix all ingredients with a whisk in the serving bowl of your choice.


Now here's the fun part!  Add the orzo, roasted asparagus, sundried tomatoes, basil, scallions, and feta to the vinaigrette. Toss gently to combine.  The orzo will still be warm at this point.  It will soak up all the yummy vinaigrette.  Taste and add a touch of salt and pepper if you feel it needs it.  I like to cover and refrigerate until you are ready to serve.  This dish is great served at room temperature as well.  Yum!