Description
A refreshing and flavorful salad featuring orzo, asparagus, cherry tomatoes, and a zingy lemon-parmesan vinaigrette, perfect for picnics or healthy lunches.
Ingredients
Scale
- 1 cup orzo pasta
- 1 bunch of asparagus (about 1 lb)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil.
- Add 1 cup of orzo and cook according to package instructions, usually about 8-10 minutes.
- Drain and rinse under cold water to stop the cooking process.
- Trim the tough ends of the asparagus.
- Bring another pot of water to a boil, then toss in the asparagus for just 2-3 minutes.
- Plunge them into an ice bath to stop cooking.
- Combine the cooked orzo, blanched asparagus, cherry tomatoes, red onion, and parsley in a large bowl.
- Crumble feta cheese over the top.
- In a mason jar, combine olive oil, lemon juice, Dijon mustard, Parmesan, salt, and pepper.
- Shake until combined.
- Pour the dressing over the salad and toss gently.
- Refrigerate for at least 30 minutes before serving.
Notes
Fresh ingredients make all the difference. For a heartier salad, add grilled chicken or shrimp. To make it vegan, substitute feta with a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg