Light, fresh, and bursting with flavor, this Orzo with Asparagus & Feta is the kind of dish that feels like spring on a plate. Tender orzo pasta is tossed with crisp asparagus, briny artichoke hearts, crunchy pistachios, and creamy feta, all brought together with a hint of lemon and fresh herbs. It’s the perfect side dish for a weekend gathering or a satisfying lunch on its own.

What makes this salad special is its balance of textures and flavors. The orzo acts as a delicate base, the asparagus brings snap and earthiness, while the feta adds a salty, tangy creaminess that ties everything together. With every bite, you’ll taste a little bit of sunshine!

What Kind of Orzo Should I Use?

Look for regular orzo pasta, sometimes labeled as “risoni.” Whole wheat orzo can add extra nuttiness and fiber if you prefer. The key is to cook it just to al dente so it doesn’t become mushy when mixed with the vegetables and cheese.

Ingredients for the Orzo with Asparagus & Feta

Orzo Pasta: The foundation of the dish, providing a soft, rice-like texture that soaks up the dressing.
Asparagus: Adds freshness and a bright green color, lightly cooked to retain its crispness.
Artichoke Hearts: Bring a briny, tender bite that pairs beautifully with the feta.
Pistachios: For crunch and a nutty accent that elevates the dish.
Feta Cheese: Adds creamy, tangy richness that contrasts with the other textures.
Lemon Juice & Zest: Brightens and lifts the entire salad with citrus notes.
Olive Oil: Binds everything together with silky smoothness.
Fresh Herbs (like dill or parsley): Provide a pop of green and aromatic lift.

How To Make the Orzo with Asparagus & Feta

Step 1: Cook the Orzo

Bring a pot of salted water to a boil. Add the orzo and cook until al dente, following package instructions. Drain and rinse under cool water to stop the cooking. Set aside.

Step 2: Blanch the Asparagus

While the orzo cooks, trim the asparagus and cut into bite-sized pieces. Blanch in boiling water for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath to lock in the color and crunch. Drain well.

Step 3: Prepare the Dressing

In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper. Adjust seasoning to taste.

Step 4: Assemble the Salad

In a large bowl, combine the cooked orzo, asparagus, artichoke hearts, pistachios, crumbled feta, and fresh herbs. Drizzle the lemon dressing over and toss gently to combine.

Step 5: Finish and Serve

Taste and adjust seasoning if needed. Serve chilled or at room temperature, garnished with extra herbs and a sprinkle of pistachios for added crunch.

Serving and Storing Orzo with Asparagus & Feta

This orzo salad shines as a light lunch, a picnic side, or a vibrant addition to your dinner table. Serve it chilled for a refreshing bite or at room temperature to highlight the flavors. It pairs beautifully with grilled chicken, fish, or as part of a vegetarian spread.

Store leftovers in an airtight container in the fridge for up to 3 days. Give it a quick toss before serving to redistribute the dressing and flavors.

Frequently Asked Questions

How can I make this dish vegan?

Swap the feta for a plant-based alternative or simply leave it out. You can add extra nuts or avocado for creaminess.

Can I use frozen asparagus?

Fresh is best for texture, but frozen can work in a pinch. Just make sure to cook it lightly so it doesn’t get mushy.

What herbs work best?

Dill and parsley are classic, but mint or basil can bring a fun twist.

Can I make it ahead of time?

Yes! Prepare it a few hours in advance and store it chilled. Add the feta and herbs just before serving for the freshest taste.

What other nuts can I use?

Almonds, pine nuts, or walnuts make great substitutes if you don’t have pistachios on hand.

Want More Pasta Salad Ideas?

If you love this Orzo with Asparagus & Feta, you’ll probably enjoy these other favorites:

• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a rich, comforting dish.
• Skillet Ricotta Pasta with Roasted Broccoli when you’re craving something cheesy and green.
• One Pot Creamy Beef and Garlic Butter Pasta for a hearty, easy meal.
• Creamy and Easy Egg Custard Pie for a sweet finish to your meal.
• Cheesy Baked Tortellini with Meat Sauce for pasta lovers who like it saucy.

📌 Save this recipe to your Pinterest salad or dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out! Did you use a different nut or cheese? Maybe added some grilled chicken?

I love seeing how you make these recipes your own. Questions are welcome too — let’s help each other cook smarter!

For more daily recipe inspiration, visit my Pinterest at Life with Jam.

Orzo with Asparagus & Feta

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Light, fresh, and packed with spring flavors, Orzo with Asparagus & Feta is a vibrant pasta salad featuring tender orzo, crisp asparagus, briny artichoke hearts, crunchy pistachios, and creamy feta, all tossed in a zesty lemon dressing with fresh herbs. Perfect for lunch, potlucks, or as a side dish.

Ingredients

1 1/2 cups orzo pasta

1 bunch asparagus, trimmed and cut into bite-sized pieces

1 cup artichoke hearts, drained and chopped

1/3 cup pistachios, roughly chopped

1/2 cup feta cheese, crumbled

1 lemon, zested and juiced 3 tablespoons olive oil

2 tablespoons fresh herbs (dill or parsley), chopped

Salt and pepper, to taste

Instructions

1. Bring a pot of salted water to a boil.
Add orzo and cook until al dente according to package instructions.
Drain and rinse under cool water; set aside.
Blanch asparagus in boiling water for 2-3 minutes until bright green and crisp-tender.
Transfer to an ice bath, then drain well.
In a small bowl, whisk lemon juice, zest, olive oil, salt, and pepper to make the dressing.
In a large bowl, combine orzo, asparagus, artichoke hearts, pistachios, feta, and herbs.
Drizzle with dressing and toss gently.
Taste and adjust seasoning if needed.
Serve chilled or at room temperature, garnished with extra herbs and pistachios.