Asparagus Orzo Salad


Here’s a quick and tasty pasta salad that highlights fresh asparagus.  Lemony and fresh, it’s great for lunch, and keeps for several days in the fridge.  I grow several herbs in my garden including the fresh oregano I use in this salad.

1 cup dry orzo

1 bunch fresh asparagus, cut into 1 inch chunks

juice and zest of one large or two small lemons

1/2 cup good quality olive oil

3/4 (approx.) cup crumbled feta cheese

2 TB chopped fresh thyme, oregano or marjoram

salt – to taste

Bring pot of water to boil.  Add orzo and cook for 6 minutes.  Add fresh asparagus to the cooking orzo and cook for 3 more minutes.  Drain and rinse under cold water.  Dress the orzo and asparagus with lemon juice, zest, olive oil, feta, herbs and salt.  Can be eaten cold or room temp.


One Comment Add yours

  1. Karen Larson says:

    The timing was perfect on this recipe. Yesterday I had salmon on the menu & needed a grain/starch & vegetable. I saw this recipe & knew it was the perfect complement. I used meyer lemons and rosemary from my garden & it was light and fresh and delicious. Thank you!

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