Asparagus Orzo Salad Lemon Vinaigrette (Printable Version)
Tender asparagus and al dente orzo tossed in a bright lemon vinaigrette with tomatoes, red onion and parsley.
# 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 It:
01 - Bring a large pot of salted water to a boil. Add the orzo pasta and cook for 8 to 10 minutes, stirring occasionally, until al dente. During the last 2 minutes of cooking, add the asparagus pieces. Drain and rinse under cold water to halt cooking.
02 - In a small bowl, whisk together the 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 the cooked orzo, cooled asparagus, cherry tomatoes, red onion, and chopped parsley. Drizzle with the prepared vinaigrette and toss until all ingredients are thoroughly coated.
04 - Gently fold in the crumbled feta cheese. Adjust seasoning to taste if needed. Serve chilled or at room temperature for optimum flavor.
# Expert Suggestions:
01 -
- The zingy lemon vinaigrette is like a tiny secret that makes the veggies sing.
- It holds up so well, making it the perfect make-ahead dish for parties or lunches.
02 -
- Once I forgot to rinse the orzo in cold water, and the salad turned gloopy—never skip that step.
- Letting the salad rest for 10 minutes before serving actually lets the flavors mingle much better.
03 -
- Chopping the asparagus into even pieces helps it cook uniformly every time.
- Stir the dressing again right before pouring, so you catch every layer of flavor.