How to make it

  • In large saucepan add 1 tsp sea salt, 1/4 cup olive oil, add 1/2 gallon water, bring to boil.
  • Add orzo into boiling water, cook until just tender, stirring occasionally.
  • Drain orzo set aside to cool.
  • Drain Chic peas
  • Cut asparagus into 1/2 inch pieces, cook in boiling water until just tender.
  • Drain asparagus
  • In a blender, food processor, or using a whisk, mix the remaining olive oil, vinegar, garlic, oregano and tarragon to blend in large serving bowl.
  • Add drained garbanzo beans, cooked orzo, and asparagus,and tomatoes, toss to coat.
  • Season salad to taste with salt and pepper.
  • Gently toss crumbled goat cheese.
  • Refrigerate for 2 hours before serving, or serve immediately.
  • You can add chicken, shrimp, calamata olives, pork, lamb, salmon or tuna. Some friends have also added pinola nuts, and substituted feta cheese for the goat cheese.

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