Summer Vegetable & Orzo Salad with Lemon-Dill Dressing

Ingredients

• 1 cup orzo pasta (uncooked)
• 1 bell pepper, diced
• 1 ½ cups asparagus, chopped (approximately 15-20 stalks)
• 1 tbsp extra virgin olive oil
• 1 cup cherry or grape tomatoes, quartered
• Juice of one lemon (approximately 2-3 tablespoons)
• 1 tsp agave nectar OR sugar
• 2 tsp Dijon mustard – use the mustard you have on hand
• 1 ½ tsp white vinegar
• 1 tsp each salt & pepper
• 3 tbsp fresh dill, chopped