Asparagus Orzo Salad With Lemon (Print Version)
Asparagus and orzo with cherry tomatoes, red onion, parsley and a bright lemon vinaigrette.
# What You Need:
→ Vegetables
01 - 1 pound asparagus, trimmed and cut into 1-inch pieces
02 - 1 cup cherry tomatoes, halved
03 - 1/4 cup red onion, finely diced
04 - 2 tablespoons fresh parsley, chopped
→ Pasta
05 - 1 cup dry orzo pasta
→ Dairy (optional)
06 - 1/2 cup feta cheese, crumbled
→ Lemon Vinaigrette
07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1 tablespoon white wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 garlic clove, minced
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
# How to Prepare:
01 - Fill a large pot with salted water and bring to a rolling boil. Add orzo and cook for 8 to 10 minutes until al dente. During the final 2 minutes of cooking, stir in asparagus. Drain orzo and asparagus together, then rinse under cold water to halt cooking.
02 - In a small bowl, vigorously whisk together extra virgin olive oil, lemon juice, lemon zest, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
03 - Transfer drained orzo and asparagus to a large mixing bowl. Add cherry tomatoes, red onion, and chopped parsley. Drizzle with lemon vinaigrette, tossing thoroughly to ensure even coating.
04 - Gently fold in crumbled feta cheese, if desired, taking care not to break up the cheese excessively.
05 - Taste and fine-tune seasoning with additional salt or pepper as needed. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The burst of lemony dressing is like a secret pick-me-up in each bite.
- This salad turns leftovers into an even better lunch the next day—something I treasure.
02 -
- If you forget to rinse the orzo and asparagus, they’ll keep cooking and turn mushy fast.
- Letting the salad rest for 10 minutes before serving makes the flavors meld beautifully.
03 -
- Cook the orzo in heavily salted water—it brings out its flavor like nothing else.
- Toss the vegetables and pasta while they’re just barely warm to help the flavors soak in.