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Asparagus and Orzo Salad with Lemon Vinaigrette

A refreshing salad featuring orzo pasta, asparagus, and a bright lemon vinaigrette, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Main Dish, Salad
Cuisine: Healthy, Mediterranean
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper to taste Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh herbs for garnish Fresh herbs (e.g., parsley or basil)

Method
 

Cooking the Orzo
  1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain and set aside.
Blanching the Asparagus
  1. In a separate pot, bring water to a rolling boil and add a pinch of salt. Add the trimmed asparagus pieces and cook for 2-3 minutes until tender-crisp. Drain and run under cold water to stop cooking.
Preparing the Vinaigrette
  1. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, and season with salt and pepper. Adjust the seasoning to taste.
Assembling the Salad
  1. Add the cooked orzo and blanched asparagus to the bowl with the vinaigrette. Gently toss until well-coated.
Finishing Touches
  1. Sprinkle with grated Parmesan cheese and garnish with fresh herbs before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Best served fresh. Can replace orzo with quinoa for a gluten-free option.