Description
A light and flavorful dish perfect for spring or summer meals. Orzo pasta is tossed with roasted asparagus, crumbled feta, fresh herbs, and a bright lemon-olive oil dressing. It works as a hearty side or refreshing main.
Ingredients
1 cup orzo pasta
1 bunch fresh asparagus, trimmed and chopped
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon lemon zest
3 tablespoons extra virgin olive oil
2 green onions, sliced
Salt and freshly ground black pepper, to taste
Instructions
- Bring a pot of salted water to a boil. Cook orzo until al dente, then drain and rinse under cool water.
- Preheat oven to 425°F (220°C). Toss chopped asparagus with a bit of olive oil, salt, and pepper. Roast for 12–14 minutes until tender.
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and pepper.
- In a large bowl, combine orzo, roasted asparagus, feta, dill, parsley, and green onions. Pour in dressing and toss gently.
- Serve warm or chilled. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner