Summer Orzo Salad

This salad just gets better after a day or two!

1 pound of orzo

1 bunch of asparagus, cut into thirds

1 tablespoon of dijon mustard

1/2 cup olive oil

2 lemons, juiced

salt and pepper

2 cups of halved red and yellow cherry tomatoes

1 cup of slivered almonds, toasted

1 red onion, minced

4 green onions, sliced

1/4 cup, chopped basil

6 ounces feta cheese, crumbled

Bring a large pot of water to boil and salt the water. Add the orzo...cook about 8 minutes...add the asparagus and cook for two more minutes. Drain and let cool.

Whisk together the olive oil, lemon juice, and the dijon mustard. Season with salt and pepper...add the remaining ingredients and toss...add the orzo and the asparagus. Add more salt and pepper if necessary!