Asparagus Orzo with Lemon Vinaigrette (Printable Version)

Orzo and tender asparagus with cherry tomatoes, red onion and feta, dressed in a bright lemon vinaigrette. Serve chilled or warm.

# What You'll 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 and cook until al dente, about 8 to 10 minutes. In the final 2 minutes, add the asparagus pieces. Drain and rinse under cold water to halt cooking.
02 - In a small bowl, vigorously whisk olive oil, lemon juice, lemon zest, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
03 - In a large mixing bowl, add orzo, blanched asparagus, cherry tomatoes, red onion, and parsley. Drizzle with vinaigrette and toss until evenly coated.
04 - Gently fold in crumbled feta cheese, if using, ensuring even distribution without mashing the cheese.
05 - Taste and adjust seasoning as necessary. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • This salad feels like sunshine in a bowl, bright yet satisfyingly hearty.
  • The lemon vinaigrette sneaks in a surprising depth that keeps everyone reaching for seconds.
02 -
  • If the orzo sits too long before dressing, it clumps—toss everything together while still a bit warm.
  • Adding asparagus in the last minutes of boiling preserves both crispness and color, making all the difference.
03 -
  • Taste and adjust the salt only after adding feta since it lends its own brininess.
  • Zest the lemon before juicing to avoid the wrangling of soft, squeezed rinds.

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