if you flip the r and the o in orzo, you can spell rozo. if you didnt know, now you know.
this is by far my favourite salad in all of the land. it's light tasting and still fills you up!
- baby tomatoes
- mini bocconcini pearls
- olive oil
- white wine vinegar
- black pepper // sea salt
step one: cook orzo, run under cold water. set aside.
step two: boil water, cut up asparagus into 1 inch pieces, put in boiling water for 1 minute to soften them up a bit. run under cold water. set aside.
step three: cut baby tomatoes. chop basil. put in a big salad bowl with spinach and bocconcini pearls. add asparagus and orzo.
step four: olive oil and white wine vinegar over top. mix. add pepper and a bit of salt. mix. taste it. add olive oil or white wine vinegar if needed. taste again. make yummy noises. serve!
step five: leftovers the next day, just add a bit more olive oil and vinegar and boom, like it was never the day after.
-- if you don't eat cheese, goat cheese is a nice switch up!
enjoy it lovers,