Orzo Asparagus Salad

I copied this recipe from a magazine I found on a friend's kitchen counter years ago.  In googling the ingredients, I now see there is a very similar version in a recent Best of Bridge cookbook.  I'm not sure where the recipe originated, but it is wonderful and a perfect salad choice now that asparagus is all around.  I plan to serve it tonight with grilled or sauteed jumbo shrimp.


Orzo Asparagus Salad

Salad:
1 cup uncooked orzo
1 cup chopped asparagus
1 cup  halved red cherry or grape tomatoes
1/4 cup pitted & coarsely chopped kalamata olives
1 tbsp toasted pine nuts

Dressing:
3 tbsp white wine vinegar
1 tbsp grainy Dijon mustard (optional)
1 tbsp maple syrup or honey
2 tbsp coarsely chopped fresh dill
1 tsp finely chopped capers
1 garlic clove, minced
salt & pepper to taste
6 tbsp extra-virgin olive oil

Bring a medium-large pot of salted water to a boil and add orzo. Cook orzo for about 10 minutes, until al dente, adding asparagus to pot during last 2 minutes. Drain orzo and asparagus in colander, rinse with cold water and set aside.

Combine vinegar, mustard, maple syrup, garlic, salt and pepper. Stir in dill and chopped capers.  Add oil.  Mix well.  (Or combine the whole lot in a food processor.)

Place orzo and asparagus in a large bowl and toss with dressing. Refrigerate, covered, for 1 hour. Remove salad from refrigerator 30 minutes before serving and gently toss in tomatoes, olives and pine nuts.