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Fresh Lemon Orzo Salad with Asparagus and Feta

fresh lemon orzo salad - featured image
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A bright and refreshing lemon orzo salad featuring crisp roasted asparagus and tangy feta cheese, perfect for spring and summer meals. Quick, easy, and versatile, this salad is a crowd-pleaser that can be served chilled or at room temperature.

Ingredients

Scale
  • 1 cup (170 g) dry orzo pasta
  • 1 bunch (about 1/2 pound or 225 g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup (75 g) crumbled feta cheese
  • 1 large lemon, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley or dill (optional)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Cook the orzo: Bring a medium saucepan of salted water to a boil. Add 1 cup dry orzo and cook according to package instructions (about 8-10 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. Prepare the asparagus: Preheat oven to 425°F (220°C). Toss trimmed and cut asparagus with 1 tablespoon olive oil, salt, and pepper. Spread on a rimmed baking sheet in a single layer. Roast for 10-12 minutes until crisp-tender and slightly caramelized, tossing halfway through. Alternatively, sauté asparagus in a skillet over medium heat for 5-7 minutes.
  3. Make the lemon dressing: In a small bowl, whisk together lemon juice and zest, 3 tablespoons extra-virgin olive oil, minced garlic, a pinch of salt, black pepper, and optional red pepper flakes. Adjust seasoning to taste.
  4. Toss everything together: In a large mixing bowl, combine cooled orzo, roasted asparagus, and crumbled feta. Add chopped fresh parsley or dill if using. Pour lemon dressing over salad and toss gently to coat evenly.
  5. Chill and serve: Refrigerate salad for at least 15 minutes to meld flavors. Serve chilled or at room temperature. Adjust salt or lemon juice before serving if needed.

Notes

Do not overcook the orzo; aim for al dente to maintain texture. Roasting asparagus keeps it crisp and flavorful compared to boiling. Use fresh lemon juice and zest for the best flavor. Toss gently to avoid breaking up the feta. The salad tastes better after resting a few hours or overnight. If salad seems dry after chilling, add a drizzle of olive oil or a squeeze of lemon juice before serving.

Nutrition

Keywords: lemon orzo salad, asparagus salad, feta salad, easy pasta salad, spring salad, summer salad, healthy salad, quick salad

Find it online: https://yumyep.com/fresh-lemon-orzo-salad-recipe-easy-5-step-asparagus-feta-salad/