Asparagus Orzo Salad with Lemon Vinaigrette
A refreshing vegetarian salad featuring tender asparagus, orzo pasta, and a zesty lemon vinaigrette.
Equipment
- Large skillet
- Large measuring glass
- Cutting board
- Large Bowl
- Whisk
Ingredients
- 1 cup dry orzo pasta (about 200g)
- 1 bundle asparagus (about 1 pound / 450g)
- ½ cup sun-dried tomatoes (about 75g), heaping, sliced
- ⅓ red onion sliced thin
- ⅓ cup fresh basil (about 15g), sliced thin
- ½ cup crumbled feta cheese (about 75g plus more for serving)
- 2 tsp lemon zest
- black pepper to taste
- ½ cup olive oil (120ml)
- ¼ cup lemon juice (60ml)
- 1 Tbsp honey
- 2 garlic cloves minced
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Start by boiling water in a large skillet. Add the dry orzo pasta and cook until tender yet al dente. This should take about 8-10 minutes. Stir occasionally to prevent sticking. The orzo should look perfectly plump when ready.
- While the orzo is cooking, trim the ends of the asparagus. Steam or blanch them until they are bright green and just tender, about 3-4 minutes. They should feel crisp but fully cooked to retain their crunch. Avoid overcooking, as it will lead to sogginess.
- In a large bowl, combine the cooked orzo, sliced sun-dried tomatoes, red onion, asparagus, fresh basil, and crumbled feta cheese. Toss gently to mix. The salad should be a vibrant medley of colors. Ensure not to add too much feta, as it can overpower other flavors.
- In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, cracked black pepper, and lemon zest. As you whisk, the fresh lemon aroma will be noticeable. This zesty dressing is key to balancing the salad's flavors. Avoid adding it too early to keep the salad from becoming soggy.
- Drizzle the vinaigrette over the salad mixture and gently toss everything to coat. The salad should look glistening and inviting at this stage. For optimal freshness and crunch, add the dressing right before serving.
- Spoon the salad into bowls and sprinkle extra feta on top if desired. The salad should look colorful and enticing. It is best served chilled after allowing it to rest for about 30 minutes to allow flavors to meld.
Notes
Keep the salad in the refrigerator in an airtight container for up to 3 days. Store the vinaigrette separately to maintain freshness.
Use thick asparagus for better texture. Fresh basil enhances flavor; adjust to taste. If the salad becomes soggy, make and store vinaigrette separately, adding it just before serving.