Asparagus Orzo Salad with Lemon Vinaigrette Recipe
Introduction
This Asparagus Orzo Salad with Lemon Vinaigrette is a bright and refreshing dish bursting with fresh flavors. It’s perfect as a light lunch or a vibrant side for any meal. The combination of tender asparagus, tangy feta, and zesty lemon dressing makes this salad both simple and satisfying.
Ingredients
- 1 cup dry orzo pasta
- 1 bundle of asparagus
- ½ cup (heaping) sun-dried tomatoes (packed in oil), sliced
- ⅓ of a red onion, sliced thin
- ⅓ cup fresh basil, sliced thin (packed)
- ½ cup crumbled feta cheese (plus more for serving)
- 2 tsp lemon zest
- Cracked black pepper, to taste
- ½ cup olive oil
- ¼ cup lemon juice
- 1 Tbsp honey
- 2 garlic cloves, minced
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Step 1: Boil the orzo according to the package’s directions. Once cooked, drain it well and set aside to cool slightly.
- Step 2: Add a splash of olive oil to a large skillet and heat over medium heat. Sauté the asparagus for 5-8 minutes until just tender. Season with salt and pepper, then transfer to a cutting board and slice diagonally into 1-inch pieces. Set aside.
- Step 3: In a bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and black pepper to make the lemon vinaigrette. Set aside.
- Step 4: In a large mixing bowl, combine the cooked orzo, chopped asparagus, sun-dried tomatoes, sliced red onion, fresh basil, crumbled feta, and lemon zest.
- Step 5: Pour your desired amount of vinaigrette over the salad, season with cracked black pepper, and toss gently to coat everything. Taste and adjust seasoning with salt and pepper if needed.
- Step 6: Serve immediately with extra crumbled feta and basil sprinkled on top. Alternatively, chill the salad in the refrigerator for 30 minutes to 1 hour before serving for more blended flavors.
Tips & Variations
- Use fresh lemon juice for the vinaigrette to brighten flavors, and adjust honey for desired sweetness.
- Try adding toasted pine nuts or walnuts for extra crunch.
- Substitute sun-dried tomatoes with roasted red peppers if preferred.
- Leftover vinaigrette can be kept in the refrigerator and added later to freshen up leftovers.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep any extra vinaigrette separate to prevent the salad from becoming soggy. When ready to eat, toss the salad with additional dressing and serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen asparagus for this salad?
Yes, but be sure to thaw and drain it well before sautéing to avoid excess moisture in the salad.
Is this salad suitable for meal prep?
Absolutely. Keep the vinaigrette separate until ready to serve to maintain freshness and texture.
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Delicious Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant Asparagus Orzo Salad tossed with a zesty lemon vinaigrette, sun-dried tomatoes, red onion, fresh basil, and crumbled feta cheese. This light yet flavorful salad is perfect as a side dish or a light meal, combining tender sautéed asparagus with al dente orzo pasta for a delightful texture contrast.
Ingredients
Orzo Salad
- 1 cup dry orzo pasta
- 1 bundle of asparagus
- ½ cup (heaping) sun-dried tomatoes (packed in oil), sliced
- ⅓ of a red onion, sliced thin
- ⅓ cup fresh basil, sliced thin (packed)
- ½ cup crumbled feta cheese (plus more for serving)
- 2 tsp lemon zest
- Cracked black pepper, to taste
Lemon Vinaigrette
- ½ cup olive oil
- ¼ cup lemon juice
- 1 Tbsp honey
- 2 garlic cloves, minced
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Boil the orzo: Cook the orzo pasta according to the package directions in boiling water until al dente. Once cooked, drain the pasta thoroughly and set it aside to cool slightly.
- Sauté the asparagus: Heat a splash of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 5 to 8 minutes until they become just tender but still crisp. Season with salt and pepper during cooking.
- Prepare the asparagus: Transfer the sautéed asparagus to a cutting board and slice them diagonally into 1-inch pieces. Set these aside for mixing later.
- Make the vinaigrette: In a bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and black pepper until well combined. Set this dressing aside.
- Toss the salad: In a large mixing bowl, combine the cooked orzo, chopped asparagus, sliced sun-dried tomatoes, thinly sliced red onion, fresh basil, crumbled feta cheese, and lemon zest. Pour your preferred amount of lemon vinaigrette over the salad and add cracked black pepper to taste. Toss everything together until the salad is evenly coated with the dressing. Adjust seasoning with salt and pepper if necessary.
- Serve: Serve the salad immediately with extra crumbled feta and sliced basil garnish. Alternatively, chill the salad in the refrigerator for 30 minutes to 1 hour to allow the flavors to meld before serving. Store any leftover dressing separately for later use.
Notes
- The recipe yields extra lemon vinaigrette; save the leftovers to re-toss the salad later for fresh flavor.
- Sauté asparagus just until tender to retain their bright color and slight crunch.
- If sun-dried tomatoes are particularly oily, you might want to drain them slightly before adding.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- This salad can be served chilled or at room temperature.
- Use freshly grated lemon zest for the best citrus aroma and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Asparagus Orzo Salad, Lemon Vinaigrette, Mediterranean Salad, Vegetarian Salad, Spring Salad, Pasta Salad, Easy Side Dish
