This weekend, I really didn’t feel like grocery shopping. Saturday I (finally) went to the hair salon and took a long walk throughout Dupont Circle to Zen out from the week. 
After my stroll, I came home and opened my pantry to figure out a dish I could make using ingredients I already had. I pulled out a bunch of ingredients and played around a bit but eventually I settled on a dish. 
Orzo
Asparagus
Grape tomatoes
Red onion
Lemon
Feta (Not pictured)
Note: I ended up not using the clams (oops) 
The inspiration for this dish came from the asparagus bunch. I love asparagus and was looking for an excuse to add it to a dish!
Directions
Prepare the orzo as directed on the package.
Chop the red onion and tomatoes.
To add some zest to the pasta salad, I used the same dressing as my Memorial Day pasta salad. However, I decided it needed a little kick so I whisked a spoonful of Dijon mustard into the mix.
Combine the orzo, red onion and tomatoes in a large bowl. Drizzle the dressing over the salad.
For the final touch, I add feta crumbles.
Let the orzo salad chill in the refrigerator.
This orzo salad took about 20 minutes to prepare, a lovely side dish for a summer picnic or even a stand alone dish for those hot summer nights.
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