Looking for a fresh, veggie-packed salad that’s perfect for summer picnics or quick dinners? This Lemon Orzo Asparagus Salad is just what you need! Tender orzo pasta tossed with crisp asparagus, juicy cherry tomatoes, and a zesty lemon dressing—it’s light, flavorful, and so easy to make. Give this Asparagus And Orzo Salad a try tonight!
Contents
lemon Orzo Asparagus Salad
This fresh and vibrant salad is the epitome of summertime. The combination of fresh vegetables and a zesty dressing turns it into a quick and easy but satisfying lunch.
Ingredients For Orzo Salad With Asparagus
- Orzo: Tiny rice-shaped pasta that adds a delightful texture to this vibrant salad.
- Cherry Tomatoes: Bursting with sweetness, these juicy tomatoes provide a refreshing pop of flavor.
- Asparagus: Crisp and flavorful green spears that bring a fresh and crunchy element to the dish.
- Bacon: Adds a savory and smoky taste that complements the other ingredients in this flavorful orzo salad with asparagus.
- Shallot: Provides a mild onion flavor and a hint of sweetness to balance the dish’s overall taste.
- Kalamata Olives: Brine-cured olives with a rich, fruity flavor that adds a salty kick to the salad.
- Crumbled Feta Cheese: Creamy and tangy cheese that enhances the richness and creaminess of the salad.
- Olive oil: Infuses a luscious and smooth texture while binding all the ingredients together harmoniously.
Lemon Dressing Ingredients
- Extra Virgin Olive Oil: Enhances the salad’s richness and adds a silky texture to the dressing.
- Lemon Juice: Offers a bright and zesty flavor that brings a refreshing citrusy kick to the salad.
- Dijon Mustard: Adds a tangy complexity and helps emulsify the dressing for a well-balanced taste.
- Salt and Pepper: Elevates the flavors, providing seasoning that enhances the overall taste profile of the Orzo Salad With Asparagus.
How To Make Orzo Salad With Asparagus
Step One: Preheat the oven to 400°F (200°C). Boil a pot of water. Place the bacon on a foil-lined sheet pan and bake for 20 minutes or until crisp. Transfer the bacon to a paper towel to drain, then cut into bite-sized pieces. While the bacon is in the oven, cook the orzo according to the package instructions. Once cooked, drizzle 1 tablespoon of olive oil on the orzo to prevent it from sticking together. Spread cooked orzo out on a sheet pan or plate to cool.
Step Two: Trim the thick ends of the fresh asparagus and discard them. Cut the remaining stalks into 1-inch pieces. Saute the chopped asparagus with 1 tablespoon of olive oil over medium heat until slightly browned, approximately 4-5 minutes. Set aside to cool.
Step Three: Halve the cherry tomatoes. Dice the shallot. Pit and halve the Kalamata olives. Crumble the feta cheese. Whisk together all the dressing ingredients in a bowl until well combined.
Step Four: In a large mixing bowl, combine the cooled orzo, cherry tomatoes, asparagus, bacon, shallot, kalamata olives, and feta cheese. Pour the lemon dressing over the salad and toss to combine. Season with salt and pepper to taste. Serve your asparagus orzo pasta salad immediately or refrigerate until ready to serve.
Tips For Making Lemon Orzo Asparagus Salad
- Adding Fresh Herbs: Add a touch of fresh herbs like basil or parsley to brighten up the flavors of the salad.
- Marinade The Salad: For a deeper flavor profile, allow the orzo salad to marinate in the lemon dressing for about 30 minutes before serving to let the flavors meld together.
More Options For Orzo Asparagus Salad
- Shrimp And Orzo Salad: Add grilled shrimp to the orzo asparagus salad for extra protein.
- Vegetarian Option: Omit the bacon and add more vegetables such as bell peppers or zucchini.
- Vegan Orzo Salad: Replace the feta with a vegan cheese alternative and use tempeh bacon instead of regular bacon.
- Lemon Orzo Pasta Salad With Pinenuts: Elevate the flavors with a sprinkle of toasted pine nuts and sprinkle of lemon zest for a refreshing twist.
How To Store Asparagus Orzo Salad
- Refrigerate: Store any leftover Orzo Salad with Asparagus in an airtight container in the refrigerator for up to 3-4 days.
- Container: Use a tightly sealed container to keep the salad fresh and prevent it from absorbing other odors in the refrigerator.
Pair With One Of These Recipes
- Pan Fried Salmon: Top your spring orzo salad with salmon fillets. The tender and flaky fish complements the fresh flavors of the asparagus orzo salad and adds a satisfying protein component.
- Stuffed Apple Chicken: Serve stuffed chicken breasts with your orzo salad. The notes of apple chicken pairs beautifully with the light and lemony orzo salad.
- Garlic Bread: Serve warm slices of garlic bread on the side for dipping into the orzo salad. The crispy exterior and soft interior of the bread provide a satisfying contrast to the lemon asparagus orzo salad.
FAQ’S
Is There A Dairy Free Alternative For The Feta Used In This Salad?
Yes, for a dairy-free alternative to feta cheese in the salad, you can use crumbled tofu seasoned with lemon juice, salt, and nutritional yeast to mimic the tangy flavor and crumbly texture of feta.
Can I Make The Lemon Dressing In Advance, And How Long Will It Keep?
Yes, you can make the lemon dressing in advance. It will keep well in the refrigerator for up to one week when stored in an airtight container.
Orzo Salad With Asparagus
Ingredients
Ingredients For Salad
- 1 cup Dry Orzo
- 1 cup Cherry Tomatoes halved
- 1 lb Asparagus
- 6 slices Bacon
- ¼ Shallot diced
- ½ Kalamata Olives Pitted
- ½ cup Feta
- 2 Tbsp olive oil
Ingredients For Dresssing
- 2 Tbsp Olive Oil
- 2 Tbsp Lemon Juice
- 1 Tbsp Dijon Mustard
- Salt and Pepper
Instructions
- Preheat the oven to 400°F (200°C). Bring a pot of water to a boil.
- Place the bacon on a foil-lined sheet pan. Bake in the preheated oven for 20 minutes or until crisp. Transfer the cooked bacon to a paper towel to drain excess grease. Cut the bacon into small, bite-sized pieces.
- While the bacon is in the oven, cook the orzo according to the package instructions. Once cooked, drizzle 1 tablespoon of olive oil on the orzo to prevent it from sticking together. Spread cooked orzo out on a sheet pan or plate to cool.
- Trim the thick ends of the fresh asparagus and discard them. Cut the remaining stalks into 1-inch pieces. Saute the chopped asparagus with 1 tablespoon of olive oil over medium heat until slightly browned, approximately 4-5 minutes. Set aside to cool.
- Halve the cherry tomatoes. Dice the shallot. Pit and halve the kalamata olives. Crumble the feta cheese.
- Whisk together all the dressing ingredients in a bowl until well combined.
- In a large mixing bowl, combine the cooled orzo, cherry tomatoes, asparagus, bacon, shallot, kalamata olives, and feta cheese.
- Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste.
- Serve delicious Orzo Pasta Salad immediately or refrigerate until ready to serve.
