The summer sun and a few days of heavy eating inspired the creation of a light summer pasta salad for dinner last night. This dish was super simple to make, and the bright, fresh flavors were just what the doctor ordered. I opted to enjoy my Orzo Asparagus Salad as my main meal, but it would make a great side or picnic snack as well!
Orzo Asparagus Salad with Prosciutto & Lemon
1 cup orzo
6 stalks asparagus, thinly sliced on the bias
Juice from 1/2 lemon
2 tbls olive oil
Dash red pepper flakes
Salt and pepper to taste
1/4 cup parmesan
2oz thinly sliced prosciutto
1oz pine nuts, coursely chopped
1/2 tsp lemon zest
Cook orzo according to package instructions (typically boil 9-10 minutes). Let cool. Combine cooled orzo, asparagus, lemon juice, olive oil, red pepper flakes, salt & pepper. Stir until evenly coated. Add parmesan, prosciutto, pine nuts and lemon zest, stir until combined. Let chill for 20 minutes and enjoy!
Motor & Mosey 
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