This Easy Lemon Orzo Asparagus Salad is light, bright, and bursting with spring flavor. Tender orzo pasta is tossed with crisp asparagus, a zingy lemon dressing, and fresh herbs for a side dish that’s perfect for potlucks, picnics, or a quick weekday lunch.
This lemony orzo asparagus salad is a warm-weather favorite, especially during spring when asparagus is in peak season. The combination of citrus, herbs, and pasta makes it ideal for everything from brunch tables to BBQ spreads.
If you love fresh, herby salads, don’t miss our Charred Corn Salad with Tomatoes, Mediterranean Green Bean Salad, or Roasted Beet Salad with Pomegranate.
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💖 Why This Recipe Works
- Zingy & Fresh: The lemon dressing adds brightness that complements the earthy asparagus.
- Easy to Prep: Just cook, chop, toss, and serve—done in 20 minutes or less!
- Great Make-Ahead Dish: Tastes even better after the flavors mingle in the fridge.
🥘 Star Ingredients
- Asparagus: Sautéed until tender-crisp, it brings vibrant color and freshness to each bite.
- Orzo Pasta: Tiny and tender, orzo is the perfect base for soaking up the lemony dressing.
- Lemon Juice & Zest: Adds citrusy brightness that wakes up all the other flavors.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Add Cheese: Crumbled feta or goat cheese adds a creamy, tangy touch.
- Protein Boost: Stir in chickpeas or grilled chicken for a heartier meal.
- Herb Swap: Try dill, mint, or chives instead of parsley for different flavor vibes.
- Make it Gluten-Free: Use gluten-free orzo or cooked quinoa as a base.
alternative and use tempeh bacon instead of regular bacon.
Craving more fresh salad energy? Pair your orzo asparagus salad with flavor-packed favorites like Easy Chinese Chicken Salad, Cured Beet Salmon Recipe, Vegan Beetroot And Black Bean Burger, Korean Cucumber Salad, or Chopped Italian Salad. They're the cool cousins to this lemony orzo salad!
🔪 How To Make Orzo Salad With Asparagus
- Step 1: 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 2: 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 3: 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 4: 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.
💡 Hint: No need to blanch—sautéing the asparagus adds flavor and keeps it crisp-tender without the hassle.
👩🍳 Expert Tips
- Cook Orzo Al Dente: Slightly firm pasta holds up better in salads.
- Make Ahead: This salad is great the next day—just freshen up with an extra squeeze of lemon.
- Add Crunch: Top with toasted almonds or sunflower seeds for added texture.
💭 Lemon Orzo Asparagus Salad FAQs
Both! It’s delicious freshly made and warm, or chilled as a refreshing side.
Store in an airtight container in the fridge for up to 3 days. Stir before serving.
Absolutely. Try cherry tomatoes, peas, cucumbers, or roasted bell peppers.
Yes! Try crumbled tofu mixed with lemon juice, nutritional yeast, and a pinch of salt to mimic feta. Or use a store-bought vegan feta for convenience.
💖 Serving Suggestions
This salad is super versatile—here’s what to pair it with:
- Stuffed Apple Chicken Breast: Classic combo with citrusy vibes.
- Air Fryer Cod Fillet: Light, flaky fish meets zesty pasta salad.
- Stuffed Portobello Mushrooms: Hearty and flavorful vegetarian main.
- Pan Fried Salmon Fillet: The ultimate dish to serve with this salad!
🍽 More Tasty Salad Recipes
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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 tablespoon olive oil
Ingredients For Dresssing
- 2 tablespoon Olive Oil
- 2 tablespoon Lemon Juice
- 1 tablespoon 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.
I made this salad for a weekend picnic, and it was a hit! The lemony dressing paired perfectly with the crisp asparagus and orzo. I added some grilled shrimp on top for extra protein, and it turned out fantastic.
This orzo salad has become a springtime staple in our house! I love how the lemony dressing ties everything together, and it’s even better the next day. Let me know if you try it with your own twist—I’m always looking for new ideas!