Spring Vegetable Orzo Salad

1 lb. Orzo pasta (rise shaped), cooked “al dente”, rinsed and drained
10 oz. pkg. Frozen petite peas, thawed
1 large carrot, peeled and diced
2 cups asparagus spears, cut into 1″ pieces, blanched
1 red pepper, diced
1 yellow squash, diced
1 small red onion, diced
2 tomatoes, diced
1/2 cup chopped fresh basil
3/4 cup good quality olive oil
2 large cloves garlic, minced
1/2 cup crumbled feta cheese or Parmesan cheese
salt and pepper to taste
1/2 cup pitted Kalamata olives (optional)
garnish: 1/2 cup chopped fresh parsley or basil

Place cooked pasta in large bowl.

Add the remaining ingredients, tossing well. Taste for seasoning.

Add chopped fresh parsley on top for garnish. Serves 10-12.

Great take along for picnics or large patio party.

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