Go Back

Orzo Salad with Asparagus

This Orzo Salad with Asparagus is a fresh, lemony, and vibrant summer dish made with tender orzo pasta, crisp asparagus, sweet corn, and a bright citrus dressing. Perfect served cold as a side dish or light meal for warm-weather days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Orzo Pasta
  • 1 ½ cups orzo pasta
  • Salt for boiling water
  • 1 tbsp olive oil
  • Vegetables
  • 1 bunch asparagus trimmed and cut into 1-inch pieces
  • 1 cup corn kernels fresh or frozen
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion finely chopped
  • ¼ cup fresh parsley or basil chopped
  • Lemon Dressing
  • ⅓ cup olive oil
  • Juice of 1–2 lemons
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp honey optional
  • Optional Add-Ins
  • ½ cup feta cheese crumbled
  • ¼ cup toasted almonds or pine nuts

Method
 

  1. Cook orzo in salted water until al dente. Drain, rinse under cold water, and toss with olive oil. Set aside to cool.
  2. Blanch asparagus in boiling water for 2–3 minutes until tender-crisp. Transfer to ice water, drain, and set aside.
  3. Cook corn if needed and prepare remaining vegetables.
  4. In a small bowl, whisk olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, pepper, and honey until combined.
  5. In a large bowl, combine orzo, asparagus, corn, tomatoes, onion, and herbs.
  6. Pour dressing over salad and toss gently to coat.
  7. Add feta and nuts if using, then mix lightly.
  8. Chill for at least 30 minutes before serving.

Notes

  • Rinse orzo after cooking for best texture in cold orzo pasta salad.
  • Don’t overcook asparagus to keep it crisp.
  • Fresh lemon juice enhances flavor in this lemon orzo salad.
  • Best served chilled as a summer salad.
  • Store in the fridge for up to 3 days.
  • Great for meal prep and summer gatherings.