Asparagus Orzo Salad Lemon Vinaigrette (Print)
Tender 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
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 Make It:
01 - Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions, about 8 to 10 minutes until al dente. In the final 2 minutes of cooking, add the asparagus to the pot. Drain and rinse under cold water to halt the cooking process.
02 - In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
03 - In a large mixing bowl, combine the cooked orzo, blanched asparagus, halved cherry tomatoes, finely diced red onion, and chopped parsley. Drizzle with the lemon vinaigrette and toss gently to coat all components evenly.
04 - Carefully fold in the crumbled feta cheese, ensuring it is evenly distributed throughout the salad.
05 - Taste and adjust seasoning if necessary. Present chilled or at room temperature as desired.
# Expert Advice:
01 -
- No one will guess how easy it is, but they'll ask for seconds.
- The bright lemon dressing makes each forkful sing, even hours later.
02 -
- I once forgot to rinse the orzo, and the whole salad turned a little gummy—so don’t skip that step!
- Letting the salad sit for 15 minutes before serving gives the flavors time to mingle, and it’s so much tastier.
03 -
- Always zest your lemon before you juice it—it’s nearly impossible the other way around.
- Adding the vinaigrette while the orzo is still just barely warm helps the flavors soak in faster.