Saffron Orzo Vegetable Salad with Black Beans

Serves 6

1 cup orzo pasta
21/2 cups water
1/2 teaspoon salt
Pinch (heavy) saffron threads
1 zucchini, small diced
1 cup broccoli, cut small
1 cup asparagus, thinly sliced on a bias
1 tablespoon olive oil
4 each scallions, thinly sliced
1/2 red bell pepper, small diced
1/2 orange bell pepper, small diced
2 each 15 ounce cans black beans, rinsed and drained
1 each garlic clove, chopped fine
2 tablespoons fresh basil, chopped fine
1 tablespoon Italian parsley, chopped fine
Salt and pepper to taste

Heat water to a boil in a medium saucepan. Remove from heat and add salt and saffron. Cover and let stand for 10 minutes. Return mixture to a boil, add orzo and cook for 8-10 minutes stirring occasionally until al dente. While pasta is cooking, cook zucchini, broccoli and asparagus in boiling salted water very quickly until just tender 1-2 minutes. Heat oil in a medium sauté pan and cook scallions and peppers until just tender 1-2 minutes. Drain pasta, toss in a large bowl, add cooked vegetables, black beans, garlic, and herbs and mix thoroughly. Season to taste and serve.