Cook the orzo pasta. Read on the pasta package how long it is recommended to cook the pasta to an al dente firmness. You don't want to cook the orzo too little or it is crunchy or too long and it becomes mushy. Most Orso pastas recommend to cook the pasta at 9 minutes. When the pasta is done, take the pasta and transfer it into a strainer and rinse it under cold water until the pasta is completely cool. This is very important because if the pasta is not completely cooled down it will continue to cook and it could become mushy. Then transfer the pasta to your serving Bowl.

Prepare your spring vegetables. While the pasta is cooking prepare your vegetables. Cook the asparagus tips and boiling water for 2 minutes and then transfer them to a bowl of ice water immediately. This will create a bright green asparagus tip that is still crunchy. Do the same thing with your peas. Add all veggies to you serving bowl. Add basil leaves.

Dice up the onion and small pieces. Quarter the marinated artichokes.Add vegetables to your serving Bowl. Make the lemon herb vinaigrette dressing. Lemon olive oil, herbs, white wine vinegar, salt in a small bowl. Whisk the dressing to incorporate all the ingredients.

Make Vinaigrette. Mix all vinaigrette ingredients and whisk together to combine.

Toss the salad and serve. Pour the dressing over the pasta and vegetables and toss to incorporate the dressing evenly throughout the pasta salad.Squeeze one lemon juice over the salad. To incorporate even more lemon flavor, I cut a lemon and half, took the seeds out and squeeze the lemon juice over the salad.

Sprinkle cheese over the salad. I added some finely grated Romano cheese and dress the salad with the cheese. I think the Romano cheese flavor and the lemon flavor in the salad make a beautiful flavor combination which really works together.