Asparagus Orzo Salad With Lemon (Printable)
Tender asparagus, orzo, cherry tomatoes and feta tossed in a bright lemon vinaigrette for a fresh spring meal.
# What You'll 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
# Steps:
01 - Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, approximately 8 to 10 minutes, until al dente. Add the asparagus during the final 2 minutes of cooking, then drain and rinse under cold water to halt the cooking process.
02 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, lemon zest, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
03 - In a large mixing bowl, combine cooked orzo, blanched asparagus, cherry tomatoes, red onion, and chopped parsley. Pour the lemon vinaigrette over the mixture and toss until evenly coated.
04 - Fold in the crumbled feta cheese gently until incorporated. If desired, adjust seasoning to taste.
05 - Serve the salad chilled or at room temperature. For optimal flavor, allow to rest for 10 minutes before serving.
# Expert Tips:
01 -
- If you crave a salad that feels like a main event, this one delivers with every forkful.
- It became my warm-weather staple because it&aposs quick, beautiful, and tastes even better made ahead.
02 -
- I once overcooked the asparagus by just a minute and lost that perfect crunch—watch those last moments.
- Letting the salad rest for ten minutes before serving seems small, but it pulls the flavors together beautifully.
03 -
- Whisk the vinaigrette until it looks slightly thick—the mustard works its magic here and stops the dressing from separating.
- Always zest your lemon before juicing if you want to keep that punchy top note.