Orzo Salad With Spring Vegetables

This is a very delicious and healthy spring, summer salad that is even great as left overs.

For all recipes, use organic when possible.

Dressing:

1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1 Tbsp. honey
2 tsp. salt
1 tsp. freshly ground pepper
1 cup extra-virgin olive oil

Salad:

4 cups vegetable broth
2 cups water
1 pkg. (1 lb.) orzo pasta
1 can (15 oz.) chickpeas, drained
2 cups frozen peas, blanched in in boiling water for just a minute or 2
1 bunch asparagus, trimmed, cut in 1-inch pieces and steamed for a minute or 2
1 bunch baby arugula
1/3 cup chopped green onion (white and green parts)
1 cup chopped, fresh parsley
1/2 cup toasted, sliced almonds
4 oz. feta cheese, crumbled
Salt and freshly ground pepper if needed

Instructions:

1.  In lidded jar or blender, combine vinegar, lemon juice, honey, salt, and pepper. Cover and shake or blend until blended. Add olive oil, cover and shake or blend until emulsified.

2.  In saucepan, bring broth and water to a boil; stir in orzo. Cook until orzo is al dente stirring frequently, about 7 minutes. Drain orzo; transfer to big serving bowl. While pasta is warm, add half dressing and toss to coat. Let cool. (You can do up to this step the day before.)

3.  Add chickpeas, peas, and asparagus; toss to combine. Add arugula, onion, parsley and a bit more dressing; toss to coat. Top salad with almonds and feta, Season, to taste with salt and pepper if needed. Serve. Refrigerate any leftovers.