This was inspired by Eating Well. I had some langoustines so used them instead of shrimp. I added asparagus and swapped out dill for lots of fresh chives that came in my CSA. It is a delightful salad, great for picnics and tastes better the next day.
8 oz orzo or small pasta
1 lb langoustines, shrimp or bay shrimp cooked
4 c snap peas, cut into bite size pieces
1 lb asparagus, steamed and cut into small pieces
1/4 c olive oil
1/4 c minced chives
1 tbsp dijon
Zest and juice of one large lemon
Salt and pepper
Cook orzo according to package.
Combine oil, lemon juice, mustard,chives and salt and pepper in a large boil and whisk to combine. Add veggies and shrimp, toss to combine. Drain orzo and stir to combine. Serve warm or at room temperature.
Serves 6.
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