Asparagus Orzo Salad

Lemon, grape tomatoes, asparagus and orzo is a delicious, light summer salad, or serve warm as a fresh side dish.

Asparagus Orzo Salad

Photo by slane2

  • Prep Time


  • Total Time


  • Servings



  • 1

    (12-ounce) package orzo

  • 1

    bunch fresh asparagus, cut into 1-inch pieces

  • 1

    pint grape or cherry tomatoes, halved

  • 1

    lemon, zested and juiced

  • 4

    tablespoons extra virgin olive oil

  • 1

    clove garlic, minced

  • 2

    tablespoons fresh parsley, minced

  • Kosher salt

  • Fresh ground pepper

  • Parmigiano Reggiano, grated


Cook orzo per package instructions. In last 2-3 minutes, added chopped asparagus and blanch. When tender, drain, rinse, and place in a large bowl. Add tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano. This can be served warm, room temperature or cold.


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