Description
A refreshing lemony orzo salad tossed with tender asparagus, feta, and fresh herbs. Perfect as a light lunch, picnic side, or served with grilled protein.
Ingredients
- 1 cup orzo pasta
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- 1 large lemon (zest and juice)
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled feta cheese (or goat cheese)
- 1/4 cup chopped fresh parsley
- 1 tbsp fresh dill (optional)
- 1 tbsp fresh mint (optional)
- Optional add-ins: cherry tomatoes, cucumber slices, kalamata olives, grilled chicken or shrimp
Instructions
- Cook the orzo: Bring a pot of salted water to a boil. Cook orzo for 8–10 minutes or until al dente. Drain and rinse under cold water to stop the cooking.
- Blanch the asparagus: Boil asparagus pieces for 2–3 minutes until bright green and tender-crisp. Transfer immediately to an ice water bath, then drain.
- Make the dressing: Whisk together lemon juice, lemon zest, olive oil, salt, and pepper. Add a touch of Dijon mustard or honey if desired.
- Assemble the salad: In a large bowl, combine orzo, asparagus, and any optional vegetables. Drizzle with dressing and toss gently. Add feta and herbs, and toss again lightly.
- Chill and serve: Cover and refrigerate for 30 minutes. Garnish with extra herbs and lemon zest before serving.
Notes
To make it a complete meal, add grilled chicken or shrimp. This salad can be made ahead and stored in the fridge for up to 2 days. For a vegan version, omit cheese or use plant-based feta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad / Side Dish
- Method: Boiled / Assembled
- Cuisine: Mediterranean-Inspired