I’m currently loving this bright pasta salad for a meal prep situation this week! It’s packed with bold flavors and lots of zest! Its also perfect for a picnic date or dinner side dish!

Ingredients:

• ½ cup orzo pasta
• 5 spears of asparagus, sliced
• ½ red bell pepper, chopped
• ¼ red onion, chopped
• 6 cherry tomatoes, cut in half
• 5 olives, sliced
• 1 tbsp. capers
• 1 tbsp. dill or parsley, chopped
• 1 tbsp. olive oil
• ½ lemon, squeezed
• ½ tsp. honey
• ½ tsp. olive juice or red wine vinegar
• Salt & pepper to taste

Instructions:

• To start the recipe, chop up your veggies! (Slice some tomatoes, chop some peppers & onions, herbs, etc.) Add everything to a large mixing bowl. 
• Cook orzo according to package directions. The ratio is ½ cup of orzo + 1 cup of water. 
• While the orzo is cooking, heat up a small pan on medium heat with some olive oil.
• Add in the sliced asparagus and sauté with salt and pepper. This will take 4-5 minutes.
• Once the asparagus is cooked, add it to the large mixing bowl with the other veggies. 
• Add your cooked orzo it to the same bowl, along with salt, olive oil, capers, lemon juice, honey and salt! 
• Mix thoroughly, taste and adjust! Add any cooked protein you’d like and serve! *best warm or room temperature!