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
Units
Scale
- 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.
Nutrition
- Serving Size: 1 Serving
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg