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Home » side dish » Lemon Orzo Salad with Asparagus

Lemon Orzo Salad with Asparagus

Published: May 2, 2021 · Modified: Jun 4, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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20 minutes 0 Comment

Enjoy this simple and fast dish pasta salad with orzo ready in just 20 minutes! With asparagus, tomatoes and feta, this fresh orzo salad is finished off with a lemon dressing and fresh herbs.

A serving of lemon orzo salad in a black bowl

This is a delicious pasta salad that is packed with fresh veggies and herbs and takes minimal hands-on, prep time. You’ll find that by the time the orzo is done cooking, you’ll have prepped all of your other ingredients.

Why this recipe works

What I love about this recipe is that the orzo and asparagus get cooked in the same pot, which means less dishes! This is also a pasta salad that can be prepped ahead of time which makes it perfect for summer entertaining. Not to mention lemony orzo flavour. Hello, zippy lemon dressing (my Mediterranean pasta salad has the same vibes).

Plus, orzo and asparagus? I think a match made in heaven.

A serving of lemon orzo salad in a black bowl

Ingredient notes

  • Orzo is a small cut pasta about the size of long grain rice. I like to use it mostly in salads like my Greek orzo salad, but it is also great in soups. You can use regular or whole wheat in this recipe.
  • Asparagus is a sweet, quick cooking vegetable that retains its bite when blanched for two minutes in boiling water. I like to cut mine in thin, ¼″ pieces along the bias.
  • Cherry tomatoes add a burst of freshness and beautiful colour. If you don’t have tomatoes, you could also use red bell pepper.
  • Lemon is the key ingredient to this salad, the dressing calls for both the zest and the juice of half a lemon.
  • Feta adds a tangy and delicious bite. I feel like all pasta salads need feta! You could also use goat cheese or parmesan if you don’t have feta.
  • Extra virgin olive oil is a key part of any dressing–in a cold preparation like this, you’ll want to use your good stuff.
  • Garlic is a must in pretty much all dressings! This recipe just has a little bit to add some depth and bite to the finished dish.
  • Fresh herbs–use whatever you have on hand (especially if it’s fresh from the garden!). I’ve found fresh basil, parsley and dill all work really well in the finished dish.
Two servings of lemon orzo one in a black bowl and one in a green bowl

Expert tips

  1. When you’re preparing the asparagus, you’ll want to cut your asparagus into pieces that almost mimic the shape of the orzo, this means that they’ll cook quickly and look beautiful in the finished dish.
  2. Add the asparagus to the orzo during the last two minutes of cooking. This will ensure that it keeps a little bit of its bite but is perfectly tender. (And you’ll only have one pot to wash–my kind of recipe!)
  3. Build your dressing in the bowl that you’ll be serving the pasta in, this means when you add the warm orzo to the bowl, it will absorb all of that delicious lemony flavour. Since this is a cold pasta salad, you’ll want to allow it to cool before serving.
  4. If you’re prepping this dish ahead of time, you may need to add a little bit more olive oil to loosen it up before serving.

You might like these other salads:

Summer quinoa salad

Pesto potato salad

Authentic Greek salad

Bruschetta salad

A serving of orzo salad

Lemon Orzo Salad with Asparagus

Author: Louisa Clements
5 from 7 votes
Enjoy this simple and fast dish pasta salad with orzo ready in just 20 minutes! With asparagus, tomatoes and feta, this fresh orzo salad is finished off with a lemon dressing and fresh herbs.
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
servings icon
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • ½ lemon, zest and juice
  • 1 small clove garlic, grated
  • ¼ tsp salt
  • 1 ⅓ cup orzo
  • 1 bunch asparagus, cut into ¼" pieces on the bias
  • 1 pint cherry tomatoes, halved
  • ¼ cup feta
  • 1 tbsp minced herbs, like basil, parsley or dill

Instructions

  • In a medium bowl, whisk lemon zest and juice with olive oil, garlic and salt.
  • Bring 7 cups of salted water to a boil, add orzo and cook according to package directions. During the last two minutes of cooking, add asparagus. Drain and toss, while still warm, with prepared dressing.
  • Add tomatoes, feta and fresh herbs. Stir well. Allow to cool before serving.

Notes

  1. If preparing ahead of time, you may need to add a little more oil to loosen it up before serving.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: easy, Pasta, quick recipes, side dish, Spring, vegetarian
Nutrition Facts
Lemon Orzo Salad with Asparagus
Amount Per Serving
Calories 318 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 269mg12%
Potassium 608mg17%
Carbohydrates 47g16%
Fiber 5g21%
Sugar 7g8%
Protein 12g24%
Vitamin A 1495IU30%
Vitamin C 35mg42%
Calcium 100mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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