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Ingredients
- 1 lb Orzo Pasta (cooked and cooled)
- 1 bunch Asparagus
- 1 cup Peas (Frozen)
- 6 ea. Radish (Sliced ½ Moon)
- 1 bunch Scallion (Thinly Sliced)
- 1 cup Olive oil
- ½ cup Red Wine Vinegar
- 1 tsp. Salt
- ½ tsp. Black Pepper (Ground)
- 1 tbs. Mustard
- ¼ cup Pecorino Romano
Dressing
- In a bowl add the vinegar, salt, pepper, mustard, cheese and mix until all are blended well.
- Slowly drizzle the oil while whisking vigorously until the mixture has emulsified.
- Once desired consistency is achieved set the dressing aside.
Salad
- Cook the pasta according to the packaging, once cooked place into cold water and chill.
- Once the pasta is cooled, remove from the cold water and allow to drain completely.
- Place the cooked, drained pasta into a bowl.
- Cut the asparagus into small pieces and place into a boiling water.
- Once the asparagus is cooked place it directly into cold water and cool.
- Once the asparagus are cooled, remove from the water and drain completely.
- Place the peas into boiling water.
- Cook the peas for about 3 minutes, once the peas are cooked remove them from the boiling water and place directly into cold water.
- Once the peas are cooled, remove them from the boiling water and drain completely.
- Add the peas, asparagus, dressing, red wine vinegar, scallions, and the sliced radish to the bowl with the orzo.
- Mix until all ingredients are fully incorporated.
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