Lemony Orzo Salad with Asparagus, Feta and Herbs
Tender crisp asparagus, salty feta, crunchy pistachios, orzo pasta and loads of fresh herbs tossed in a lemony shallot vinaigrette. This simple, fresh pasta salad is perfect side dish for Spring.
Servings: 6
Calories: 299kcal
Ingredients
- 1 cup orzo pasta
- 1 pound fresh asparagus
- ½ cup crumbled feta
- ⅓ cup chopped pistachios
- ⅓ cup finely chopped fresh herbs basil, dill, mint
Lemony Shallot Vinaigrette
- ⅓ cup olive oil
- 1 lemon zest and juice
- 1 tbsp red wine vinegar
- 1 small shallot finely minced
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- salt and black pepper to taste
Instructions
Lemony Shallot Vinaigrette
- Zest the lemon and set lemon zest aside.
- Add lemon juice, red wine vinegar, finely minced shallot, mustard, honey and olive oil to a small mason jar. Screw on the lid and shake vigorously until combined. Season with salt and pepper and set aside.
Orzo Asparagus Salad
- Bring a pot of salty water to a boil.
- While the water coming to a boil, snap off the woody ends of the asparagus and chop stalks into one inch pieces.
- Add the orzo to the boiling water and cook until 2 minutes shy of suggested cook time. Add the asparagus to the boiling orzo and cook together for an additional two minutes until the orzo is al dente and the asparagus is bright green and tender crisp.
- Drain asparagus and orzo and add to a large mixing bowl.
- While the orzo and asparagus is cooling, chop fresh herbs and pistachios and crumble feta.
- Add chopped herbs and pistachios, crumbled feta and reserved lemon zest to the cooled orzo and asparagus. Give the dressing a good shake and pour over about half of the dressing. Toss the salad together and taste for seasoning. Add salt, pepper and more vinaigrette and lemon juice to taste. Transfer to a serving platter and serve at room temperature or cold.
- The orzo will absorb dressing as it sits. If making ahead of time, reserve some of the dressing and toss the salad and add more before serving to moisten and wake up the flavors.
Notes
If you prefer to cook the asparagus separately, lightly saute in olive oil until tender crisp then add to cooked orzo before proceeding with the rest of the steps.
Allow the orzo and asparagus to cool completely before mixing the salad together to avoid melting the feta and wilting the herbs.
Nutrition
Serving: 2g | Calories: 299kcal | Carbohydrates: 28g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 158mg | Potassium: 346mg | Fiber: 4g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 19mg | Calcium: 104mg | Iron: 3mg