Orzo Pasta Salad

Some people give you an instant "yuck" face when you mention vegetarian food. They get visions of eating raw broccoli or steamed brussel sprouts. I think vegetarian food often gets a bad rap.

I love when I find great vegetarian recipes, like these tasty Black bean burgers or these mouth- watering Vegetarian salad rolls.

But, unfortunately, this Orzo Pasta Salad recipe, just didn't reach that level. I was a bit saddened, it just didn't do it for me. Didn't have enough wow to it. It felt like it was really missing something.

Pity I say.

Off to forage for something better.

...

Orzo Pasta Salad
serves 6

8 oz. orzo pasta
2 green onions, thinly sliced
8 oz. mushrooms, quartered
1 lb asparagus, chopped into 1/2 pieces
1 cup frozen peas
salt and pepper, to taste

3 tbsp white wine vinegar
2 tbsp olive oil
2 tsp whole grain mustard
1-1/2 tsp brown sugar

Cook the orzo pasta, rinse with cold water and set aside.

Cook the green onions in a frying pan for 2 minutes. Add mushrooms and asparagus and cook an additional 5-6 minutes. Stir in the peas and remove from heat. Season with salt and pepper to taste.

Whisk together the vinegar, oil, mustard and brown sugar in a large bowl until well mixed. Add the vegetables and orzo pasta and mix until well incorporated.

Serve.

Recipe adapted from: Spring Orzo Salad, Vegetarian Times Magazine