Asparagus Orzo Salad with Lemon Vinaigrette Recipe
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.
- 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
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
- Boil the orzo. Cook the orzo pasta according to the package instructions until al dente. Drain well and set aside to cool slightly.
- 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.
- 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.
- 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.
- 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
