375 ml (1 1/2 cups) orzo
300 g (2/3 lb) asparagus, cut into pieces
1 200 g package Six Pourcent cheese from Fromagerie Bergeron
1 small red onion
250 ml (1 cup) roasted red peppers
375 ml (1 1/2 cups) red grapes
125 ml (1/2 cup) pecan halves
60 ml (1/4 cup) olive oil
60 ml (1/4 cup) chopped parsley
30 ml (2 tbsp.) dried tomato pesto
30 ml (2 tbsp.) cider vinegar
15 ml (1 tbsp.) old-fashioned mustard
5 ml (1 tsp.) chopped garlic
Salt and pepper to taste
In a pot of boiling water, cook orzo until al dente.
About 3 minutes before orzo is cooked, add the asparagus to the pot. Drain and rinse under cold water. Drain again.
In a salad bowl, whisk together the ingredients for the dressing.
Cut the cheese, red onion and roasted peppers into dice. Cut grapes in half.
Add all ingredients to the salad bowl. Toss.
