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.

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One thought on “Asparagus Orzo Salad

  1. 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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