Neon Carrot Orzo Salad

     A couple weeks back my Mom and I decided to try a new restaurant in SLO (San Luis Obispo) called "Neon Carrot". The name already had me hooked. My Mom was a bit hesitant to go, fearing the worst of not enjoying her lunch, but we were both quite pleasantly surprised! We decided to split a vegetable pita with a nice squash puree and a lemon caper topping, then on the side she got their potatoe salad and I ordered the Orzo salad. The Orzo was light and vibrant with flavor and color, purely fresh for our taste buds sliding into winter weather. So i decided to attempt the salad myself and this is what i came up with...

 

Fresh Orzo Salad

Ingredients:

~1 Package of Orzo Pasta

~5 Mini bell

~1 Can of artichoke hearts

~1 Handful of asparagus spears

~10-12 Kalamata olives

~2 Tbsp Olive Oil

~Juice of 1/2 a Lemon

~Salt-n-Pepper

~Fresh Basil

Steps to Follow:

~Roast the bell peppers over an open flame. They will be ready when they begin to char and blacken. From there you can remove the skins (rinsing may help) and cut open to remove seeds. 

~Boil a handful of asparagus spears and blanch. I personally just heated up some frozen spears to make things a tad easier.

~Cook the Orzo Pasta according to the Package directions

~While the pasta is cooking, go ahead and chop up the bell peppers, artichokes, asparagus, and kalamata olives. 

~When pasta is done toss with olive oil and vegetables. Then        

season with lemon juice, salt and pepper to taste. 

~I recommend refrigerating the pasta so that all the flavors begin to mingle with one another. Before serving toss in some freshly torn basil and enjoy!

     

                     Rice shaped pasta is just lovely