Orzo Arugula Salad Recipe with Feta and Grapes

Bring a large pot of water to a boil over high heat and cook the orzo until al dente. Drain and rinse thoroughly with warm water. Drain again.
Transfer the cooked orzo to a large baking sheet lined with parchment paper. drizzle with 3 tablespoons of good quality olive oil or grapeseed oil and sprinkle with 1/2 teaspoon of salt. Gently toss to coat and set aside.
Heat the remaining tablespoon of olive oil in a large skillet set over medium heat. Add the asparagus, cover, and cook until al dente, approximately 5 minutes. Remove and transfer to the same baking sheet as the cooked orzo.
In the meantime, whisk together the grapeseed oil, fresh lemon juice, black pepper, and remaining half teaspoon of salt. Set aside.
Add the arugula, crumbled feta cheese, red seedless grapes, and pine nuts to a large salad bowl. Gently mix to combine.
Add the cooled orzo and asparagus and drizzle with the lemon vinaigrette. Mix to combine and season with additional salt, to taste.