Description
A fresh and vibrant orzo salad tossed with crisp asparagus, tangy feta, and a bright lemon vinaigrette, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup chopped asparagus
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/3 cup chopped sun-dried tomatoes
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of salted water to a gentle boil.
- Cook the orzo according to package instructions, then drain and let it cool slightly.
- Blanch the asparagus in boiling water for 2 to 3 minutes, then transfer to cold water to stop cooking.
- In a large bowl, combine orzo, asparagus, feta, red onion, and sun-dried tomatoes.
- In a small bowl, whisk together lemon juice, olive oil, red wine vinegar, garlic, salt, and black pepper.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Taste and adjust seasoning if needed, then serve slightly chilled or at room temperature.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Do not overcook the orzo to maintain the right texture.
- Chill slightly before serving for a refreshing taste.
- Add extra feta before serving for a creamier finish.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: asparagus orzo salad, lemon vinaigrette salad, orzo pasta salad, mediterranean salad, light summer salad