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.
Notes
For extra crunch, toast the pistachios before adding.
Add the feta just before serving to keep it from breaking down in the dressing.
Make it a main dish by adding grilled chicken or shrimp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad / Pasta Salad
- Method: Boiling, Tossing
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 3
- Sodium: 420
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 5
- Protein: 12
- Cholesterol: 25
Keywords: orzo, asparagus, feta, salad, pasta salad, lemon, spring