Asparagus Orzo Salad Lemon Vinaigrette (Print)
Tender asparagus and orzo with cherry tomatoes, red onion, parsley and a zesty lemon vinaigrette. Serve chilled.
# 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 (optional)
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:
01 - Bring a large pot of salted water to a boil. Add orzo pasta and cook according to the package instructions, typically 8 to 10 minutes, until just al dente. In the final 2 minutes of cooking, add asparagus pieces. Drain immediately and rinse under cold running water to halt the cooking process.
02 - In a small bowl, vigorously whisk together extra virgin olive oil, fresh lemon juice, lemon zest, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until fully emulsified.
03 - Transfer cooled orzo and asparagus to a large mixing bowl. Add cherry tomatoes, red onion, and chopped parsley. Pour vinaigrette over the mixture and toss gently to coat all ingredients evenly.
04 - Gently fold in crumbled feta cheese, if using, taking care not to break up the pasta.
05 - Taste and adjust seasoning with additional salt or pepper if needed. Serve chilled or at room temperature for optimal flavor.
# Expert Advice:
01 -
- This salad stays bright and refreshing, even after a night in the fridge—the hint of lemon just seems to get better the next day.
- It’s one of those rare dishes that please a crowd at a picnic or completely satisfy as a solo lunch with a book in hand.
02 -
- I once waited too long to shock the asparagus in cold water and ended up with sad, dull green spears—do the rinse as soon as you drain.
- Forgetting to zest the lemon before cutting it in half is a classic oops—zest it first and save yourself the mess.
03 -
- Add a pinch of sugar to the vinaigrette if your lemons are especially tart; it rounds out the flavor.
- The key to making this salad pop is tasting between steps—don’t be shy about seasoning as you go.