Asparagus Orzo Salad with Lemon Vinaigrette Recipe

Introduction

This Asparagus Orzo Salad with Lemon Vinaigrette is a fresh and vibrant dish perfect for spring and summer meals. Combining tender asparagus, tangy sun-dried tomatoes, and creamy feta, it offers a delightful balance of flavors. It’s easy to prepare and works well as a side or light main course.

Ingredients

• 1 cup dry orzo pasta
• 1 bundle of asparagus
• ½ cup (heaping) sun-dried tomatoes (packed in oil), sliced
• ⅓ of a red onion, sliced thin
• ⅓ cup fresh basil, sliced thin (packed)
• ½ cup crumbled feta cheese (plus more for serving)
• 2 tsp lemon zest
• Cracked black pepper, to taste
• ½ cup olive oil
• ¼ cup lemon juice
• 1 Tbsp honey
• 2 garlic cloves, minced
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. Step 1: Boil the orzo according to the package’s directions. Once cooked, drain and set aside.
2. Step 2: Heat a splash of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 5-8 minutes until just tender. Season with salt and pepper, then transfer to a cutting board and chop diagonally into 1-inch pieces. Set aside.
3. Step 3: In a bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and black pepper to make the vinaigrette. Set aside.
4. Step 4: In a large bowl, combine the cooked orzo, chopped asparagus, sun-dried tomatoes, sliced red onion, fresh basil, crumbled feta cheese, and lemon zest. Pour desired amount of vinaigrette over and season with cracked black pepper. Toss gently to coat everything evenly. Taste and adjust seasoning if needed.
5. Step 5: Serve immediately, garnished with extra crumbled feta and sliced basil. Alternatively, chill the salad in the refrigerator for 30 minutes to 1 hour before serving for a cooler, more blended flavor.

Tips & Variations

• Use fresh lemon juice for a bright, natural flavor in the vinaigrette.
• For extra texture, add toasted pine nuts or walnuts.
• Swap feta cheese with goat cheese or Parmesan for a different taste.
• If sun-dried tomatoes packed in oil are not available, rehydrate dry ones in warm water before slicing.
• Make the salad ahead and keep the vinaigrette separate to maintain freshness until serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If stored with the vinaigrette mixed in, the orzo may absorb the dressing, so you might want to keep extra vinaigrette on the side. Re-toss leftovers with additional vinaigrette before serving to restore moisture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this salad?

While fresh asparagus is best for texture and flavor, you can use frozen asparagus if needed. Thaw and pat dry before sautéing to avoid excess moisture.

Is this salad served warm or cold?

This salad can be served immediately at room temperature or chilled for a cooler option. Both ways taste great depending on your preference.

Asparagus Orzo Salad with Lemon Vinaigrette Recipe

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4.7 from 102 reviews

A fresh and vibrant Asparagus Orzo Salad featuring tender sautéed asparagus, sun-dried tomatoes, red onion, fresh basil, and crumbled feta, all tossed in a zesty lemon vinaigrette. Perfect as a light lunch or a side dish, this salad combines delightful textures and bright flavors for a refreshing Mediterranean-inspired meal.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 1 cup dry orzo pasta
• 1 bundle of asparagus
• ½ cup (heaping) sun-dried tomatoes (packed in oil), sliced
• ⅓ red onion, sliced thin
• ⅓ cup fresh basil, sliced thin (packed)
• ½ cup crumbled feta cheese (plus more for serving)
• 2 tsp lemon zest
• Cracked black pepper, to taste

Lemon Vinaigrette

• ½ cup olive oil
• ¼ cup lemon juice
• 1 Tbsp honey
• 2 garlic cloves, minced
• 1 tsp salt
• ¼ tsp black pepper

Instructions

1. Boil the orzo. Cook the orzo pasta according to the package instructions until al dente. Drain well and set aside to cool slightly.
2. Sauté the asparagus. Heat a splash of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 5-8 minutes until just tender. Season with salt and pepper, then transfer to a cutting board and slice diagonally into 1-inch pieces. Set aside.
3. Make the vinaigrette. In a bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and black pepper until well combined. Set the vinaigrette aside.
4. Toss the salad. In a large bowl, combine the cooked orzo, sautéed asparagus, sun-dried tomatoes, sliced red onion, fresh basil, crumbled feta cheese, and lemon zest. Pour desired amount of vinaigrette over the salad and season with cracked black pepper. Toss gently to coat all ingredients evenly. Adjust salt and pepper to taste. Save any extra vinaigrette for serving later or reheating leftovers.
5. Serve. Serve the salad immediately, garnished with additional crumbled feta and sliced basil if desired. Alternatively, refrigerate for 30 minutes to 1 hour before serving for enhanced flavors.

Notes

• Use sun-dried tomatoes packed in oil for best flavor and texture.
• You can prepare the orzo and vinaigrette in advance to save time.
• Extra vinaigrette keeps well refrigerated for up to 3 days and can be used to refresh leftover salad.
• For a vegan version, omit feta cheese or substitute with a plant-based alternative.
• Adjust lemon juice and honey in the vinaigrette to taste depending on your preference for acidity and sweetness.

Keywords: Asparagus Orzo Salad, Lemon Vinaigrette, Mediterranean Salad, Vegetarian Salad, Summer Salad, Easy Salad Recipe