Asparagus Orzo Salad Lemon Vinaigrette (Printable)
Bright orzo with asparagus, tomatoes, parsley and lemon vinaigrette — served chilled or room temperature.
# Ingredient List:
→ 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 directions, about 8 to 10 minutes, until al dente. In the last 2 minutes, add asparagus. Drain immediately and rinse under cold water to halt cooking.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well emulsified.
03 - In a large mixing bowl, combine cooked orzo, blanched asparagus, cherry tomatoes, red onion, and chopped parsley. Drizzle with the lemon vinaigrette and toss gently to coat.
04 - Gently fold in crumbled feta cheese if using.
05 - Taste and adjust seasoning as desired. Serve chilled or at room temperature.
# Expert Tips:
01 -
- This lemon vinaigrette has a surprising way of making asparagus taste like spring itself.
- It’s the effortless kind of salad that always gets recipe requests at potlucks.
02 -
- If you add asparagus too soon, it goes limp and loses its vibrant color—timing really matters.
- Letting the salad sit for 15 minutes before serving helps all the flavors bloom together beautifully.
03 -
- Don’t skip rinsing the orzo in cold water, or it will stick together and turn stodgy.
- Lemon zest is the silent star—grate it right over the salad just before serving for an aromatic lift.