Asparagus Orzo Salad Lemon Vinaigrette (Printable)
Tender asparagus and orzo tossed with cherry tomatoes, parsley and a zesty lemon vinaigrette.
# 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 It:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions, typically 8–10 minutes until al dente. In the last 2 minutes, add the asparagus pieces. Drain and rinse both under cold water to halt further cooking.
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 - In a large mixing bowl, place the cooled orzo and asparagus. Add cherry tomatoes, diced red onion, and chopped parsley. Drizzle the prepared vinaigrette over the mixture and gently toss to ensure even coating.
04 - Delicately fold in crumbled feta cheese, if using, taking care not to break up the cheese excessively.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature as preferred.
# Expert Tips:
01 -
- The lemony dressing seeps into the orzo and asparagus, making each bite feel like a garden surprise.
- It comes together in half an hour, and everyone always asks for seconds.
02 -
- Leaving the asparagus in boiling water too long makes it limp — crispness is key.
- Mixing the vinaigrette right before serving keeps flavors crisp and the salad from getting soggy.
03 -
- Blanching asparagus quickly in the orzo water saves on dishes and preserves its color.
- Adding a sprinkle of lemon zest on top right before serving makes the whole salad pop.