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Contributed By: EILEEN | See all of EILEEN's recipes
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Active Time:  20 Minutes
Total Time:  20 Minutes
  6 3/4 cup
This is a great easy side-dish for a summer afternoon barbecue, and a real winner at pot-luck gatherings.
1 1/2 cups orzo pasta
4 1/4 cups vegetable or chicken broth
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic
1 teaspoon dried oregano
3 pinches salt
fresh ground black pepper
1 container cherry tomatoes, halved
1 pound asparagus, cut into 1-inch pieces
1/2 red onion, thinly sliced
8 ounces feta cheese, crumbled
Pour the broth into a large heavy saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Meanwhile, prepare vinaigrette in a medium large bowl, whisking together the next 7 ingredients. Add halved tomatoes and sliced onions. Toss to coat, and let stand to absorb dressing flavors. Add asparagus to medium saucepan of boiling salted water. Boil for 5-7 minutes, remove from pan and plunge into ice water. When cool, lay asparagus on clean towel to dry. Add asparagus to tomato and onion mixture.

Toss the cooled orzo with the tomatoes, onion, asparagus and vinaigrette. Add feta cheese and season, to taste, with salt and pepper. Serve at room temperature.

Date Added: 05/11/2010
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