Lemony Asparagus Orzo Salad

Bright, lemony, and full of fresh herbs, this asparagus orzo salad with feta is a perfect meal to make when asparagus is in season! Crisp asparagus is paired with a lemon orzo with shallots, garlic, and fresh herbs like mint, dill, and parsley and topped with tangy feta and crunchy toasted pine nuts.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: Mediterranean

Keyword: Asparagus Orzo, Lemon Orzo Salad With Asparagus

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 356kcal

Author: Eva

Ingredients

1 cup orzo
4 tablespoons olive oil divided (or Signature SELECT Avocado Oil with Lemon)
1 shallot chopped
2 cloves garlic minced
1 lb. asparagus trimmed and cut into 1-inch pieces
juice and zest of one lemon
1 tablespoon Dijon mustard
salt and pepper to taste
¼ cup feta cheese crumbled
½ cup fresh dill parsley and mint (or any combination), chopped
2 tablespoons pine nuts toasted

Instructions

Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente about 9 minutes.
In a non-stick skillet, heat 1 tablespoon olive oil or avocado oil with lemon over medium-high heat. Add the shallots and cook until translucent about 4 minutes. Add the garlic and cook until fragrant, about one minute. Add the chopped asparagus and saute until the asparagus is bright green and cooked through. It should still be crisp, yet tender. Remove from the heat and set aside.
Meanwhile, prepare the dressing. In a small bowl, combine 3 tablespoons olive oil, the juice of one lemon and 1 tablespoon Dijon mustard. Whisk until emulsified.
Toast the pine nuts over medium heat in a small skillet for 4-5 minutes until golden and fragrant, stirring often.
In a large bowl, combine the orzo, cooked asparagus and shallot mixture, the fresh herbs, feta cheese, and lemon zest. Pour the dressing over the asparagus orzo salad and stir to coat. Toss with the pinenuts and garnish with extra lemon zest and feta if desired.

Nutrition