Asparagus Orzo Salad Lemon Vinaigrette (Printable)
Tender asparagus and al dente orzo tossed with cherry tomatoes, parsley, and a bright lemon vinaigrette.
# 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 for 8 to 10 minutes until al dente. Add asparagus during the last 2 minutes. Drain and rinse under cold water to halt cooking.
02 - In a small bowl, whisk 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, combine cooked orzo, asparagus, cherry tomatoes, red onion, and chopped parsley. Drizzle with the lemon vinaigrette and toss to coat all ingredients evenly.
04 - Gently fold in crumbled feta cheese, if using.
05 - Taste and adjust seasoning if needed. Serve salad chilled or at room temperature.
# Expert Tips:
01 -
- It secretly impresses everyone while being shockingly low effort for a weeknight or a crowd.
- The crisp veggies and sharp vinaigrette make leftovers taste just as good, if not better, the next day.
02 -
- Once I tried rushing the cooling step and ended up with a limp, slightly gray asparagus—never again.
- Tossing the vinaigrette with the orzo while it’s still a touch warm helps the flavors soak in and wakes up the whole dish.
03 -
- Be generous with lemon zest—too little and you'll miss that bright aroma.
- For the best texture, don't walk away while the orzo and asparagus cook; timing is everything here.