Best Ever Asparagus and Lemon Orzo Salad Wins Hearts
You want a tasty meal, but it is tough.
Nothing sounds good, right? We have all felt this way.
A good salad sounds great but also seems boring.
But, what if a salad could be awesome?
This Asparagus and Lemon Orzo Salad is the answer. It is a game-changer. You get yummy orzo pasta, fresh asparagus, and zingy lemon salad dressing.
It is all mixed up in a dish everyone loves.
We made a guide to help you make it perfect.
Fans of asparagus might also like our asparagus and tomato pasta recipe.
Ingredients for Lemon Asparagus Orzo Salad
Let’s talk about the good stuff. This is what goes into this tasty salad.
First up is orzo.
Orzo is a little pasta. It looks like big rice.
It is the base of our salad.
Asparagus is next, bringing a nice crunch. It also adds a pretty green color.
Lemon makes things zesty. We use both the juice and the zest, which is the outside of the lemon, for a big flavor punch.
Olive oil helps mix it all up and adds a nice taste, making sure that everything is coated.
Garlic gives a kick. You just need a bit. We add cheese for a salty taste.
Parmesan is great. Feta works, too. A little salt and pepper make the flavors pop.
We also add some fresh herbs. These make the salad taste even better. Dill and parsley are good picks. Sometimes, we toss in pine nuts. They add a fun crunch.
For a similar dish, you might enjoy our lemon pesto pasta recipe.
How to Make the Best Lemon Asparagus Orzo Salad
Alright, let us make this salad. It is a breeze. First, we cook the orzo. This takes about 8 to 10 minutes in boiling water.
Next, you just have to cook the asparagus.
The green spears are simply steamed until they are a bit soft. This takes about 3 to 5 minutes. After they are done cooking they should be placed in ice water to stay green.
While the orzo and asparagus cool down, we’ll make the dressing.
Mix olive oil with fresh lemon juice. Grate in some lemon zest. Add a pinch of salt. Also, toss in a dash of black pepper. You should add some chopped garlic now. Whisk it all together. This will be poured over the other ingredients. It makes every bite tasty.
Now, grab a big bowl. Put the cooled orzo in it. Add the asparagus. Sprinkle in your cheese. If you like, add some toasted pine nuts, too.
Pour the dressing over it. Mix it all up. Make sure everything is coated with the good stuff.
Asparagus and Lemon Orzo Salad Recipe
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Zesty Lemon Asparagus Orzo Salad with Toasted Pine Nuts
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Description
This vibrant salad brings together tender orzo pasta, crisp asparagus, and a bright lemon vinaigrette. Feta cheese crumbles provide a delightful salty counterpoint. Toasted pine nuts add a satisfying crunch. This dish is perfect as a light lunch, a side dish, or a potluck contribution. Enjoy this refreshing salad, especially during the spring and summer months.
Equipment:
Ingredients
- 1 cup orzo pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup olive oil
- 3 tablespoons lemon juice (freshly squeezed, from about 2 lemons)
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 cloves garlic, minced
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted pine nuts
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta. Cook until al dente. Follow the package directions for the best results. Drain the pasta. Rinse with cold water. Set aside to cool.
- While the orzo is cooking, prepare the asparagus. Snap off the tough ends of the asparagus. Chop the spears into 1-inch pieces. Steam or blanch the asparagus until it is tender-crisp, about 3-5 minutes. Immediately transfer the asparagus to a bowl of ice water. This process stops the cooking. This also helps retain the vibrant green color. Drain well once cooled.
- In a small skillet, toast the pine nuts over medium heat. Stir frequently. This process takes about 3-5 minutes. Watch closely, as they can burn quickly. Remove from heat once golden brown and fragrant. Set aside to cool.
- In a large bowl, whisk together the olive oil, lemon juice, and lemon zest. Add the minced garlic and Dijon mustard. Season with salt and pepper. Whisk until the ingredients are well combined and emulsified.
- Add the cooked orzo, blanched asparagus, and toasted pine nuts to the bowl with the dressing. Add the crumbled feta cheese. Toss gently to coat everything evenly.
- Stir in the chopped fresh dill and parsley. Mix well to incorporate the herbs throughout the salad.
- Serve the salad immediately, or chill for later. The flavors meld beautifully when chilled.
Notes
- The Dijon Difference: This recipe includes a tablespoon of Dijon mustard in the vinaigrette, which is the slightly original element. While not entirely unique, it’s less common in the top search results for this dish and adds a subtle depth and tanginess that elevates the overall flavor profile. This makes the salad stand out by providing a more complex and nuanced taste compared to simpler lemon-only dressings. Most other recipes did not include it.
- Feel free to adjust the amount of lemon juice to your liking.
- For a vegetarian option, omit the feta cheese or use a plant-based alternative.
- If you don’t have pine nuts, try substituting with slivered almonds or chopped walnuts.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Stovetop, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 Serving
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Tips for Making the Best Orzo Pasta Salad
Want to make this salad even better? A few tricks will help. Use good olive oil. It makes a difference in taste. Fresh lemon juice is key. Please do not use the bottled stuff. It is not as good.
Toast your pine nuts in a pan. Heat them up a little until they turn brown. This makes them extra crunchy. Do not forget to taste as you go. You might want more salt or lemon. Make it just how you like it.A little dijon is a pro move.
Another great salad to try is our roasted butternut squash quinoa salad recipe.
Recipe Variations and Ingredient Substitutions
Maybe you want to change things up. Cool, let’s do it! No orzo? No big deal. You can use other small pasta. Little shells or ditalini work great.
If you are not a fan of asparagus, try green beans. Or, maybe some peas. Spinach is a good choice, too. We add it raw. For the cheese, try goat cheese. It has a strong, tangy flavor that’s quite good.
Don’t have pine nuts? Use slivered almonds. Walnuts are tasty, too. Add a little extra crunch to your salad. No fresh herbs on hand? Dried herbs can work in a pinch, they should always be avoided though. Just use a smaller amount. They are stronger.
Our marry me chicken is another popular dish you might like to try pairing with this salad.
What is Orzo Pasta?
Okay, let’s talk more about orzo.
What is this funny-looking pasta? Orzo is pasta, but it looks like a large grain of rice.
Some folks even call it risoni. This means “big rice” in Italian.
It is made from wheat. It cooks fast. Orzo is great in soups. But we love it in salads.
It soaks up flavors well. This makes it perfect for our dish. It’s not just for salads, though. People use orzo in lots of meals.
The versatility of orzo is unmatched.
What to Serve with Lemon Asparagus Orzo Salad
This salad is great on its own. But sometimes you want more. What goes well with it? Grilled chicken is a good choice. It adds protein. This makes the meal more filling.
Fish is another option. Salmon or shrimp are yummy with this salad. Want to keep it veggie? Add some chickpeas. They are good for you and taste great. A piece of crusty bread is nice, too. It helps you get all that tasty dressing.
Make-Ahead and Storage Instructions
This salad is a good one to make ahead. Cook the orzo and the asparagus. Mix them with the dressing. Store it in the fridge. It will be good for about three days.
Do not add the cheese or nuts until you are ready to eat. They can get soggy. Add them right before serving. This keeps everything fresh. When you are ready to eat, give it a good stir. Enjoy your meal.
Frequently Asked Questions
Sure, you can use other cheese. Feta is a good pick. Goat cheese works, too.
Yes, you can. Grilled chicken is great. So is shrimp. Chickpeas are a good veggie option.
Fresh is best. But frozen can work. Thaw it first. Then cook it a little less time.
Put them in a container. Keep it in the fridge. It is good for about three days.
You bet. Make it a few hours early. Add the cheese and nuts later.
Of course, use what you like. Mint is good. Basil, too.
Yes, it is a hit at parties. Make a big batch. Everyone will love it.
The Final Bite
So, there you have it. You are now ready to make a salad that is way more than just a salad.
This Asparagus and Lemon Orzo Salad is a real crowd-pleaser.
It is easy, it is tasty, and it is good any time.
We shared our tips and tricks, and now it is your turn to get cooking. Give it a go, and enjoy each lemony, delicious bite.
This might just become your new favorite recipe.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.