Asparagus Orzo Salad Lemon Vinaigrette (Printable)
Asparagus and orzo tossed in lemon vinaigrette with tomatoes, red onion and optional feta.
# 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
# Steps:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions, typically 8 to 10 minutes, until al dente. Add asparagus during the last 2 minutes of cooking. 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 emulsified.
03 - In a large mixing bowl, toss together the cooked orzo, blanched asparagus, cherry tomatoes, red onion, and chopped parsley. Drizzle with the prepared lemon vinaigrette and toss gently to coat all ingredients evenly.
04 - Fold in the crumbled feta cheese, if desired, ensuring it is distributed throughout the mixture without breaking apart the vegetables.
05 - Taste and adjust seasoning if needed. Serve chilled or at room temperature as preferred.
# Expert Advice:
01 -
- A pinch of lemon zest takes the vinaigrette from simple to irresistible, and you’ll wonder why you ever skipped it.
- This salad has a way of drawing as many compliments as it does hungry second helpings, even from people who claim to hate salads.
02 -
- If you forget to rinse the pasta and asparagus, you’ll end up with a limp, overcooked mix instead of those bright pops of texture.
- Making the vinaigrette in advance lets the flavors meld, turning a simple salad into something people ask you for the recipe for.
03 -
- Save a bit of fresh lemon zest to sprinkle on top just before serving—it wakes up the flavors.
- Taste the vinaigrette on a small piece of pasta before tossing the full salad; it’s the best way to ensure balanced seasoning.