Lemon Asparagus Orzo Salad with Dill

Lemon Asparagus Orzo Salad with Dill

Tender orzo and crisp-tender asparagus toss together in a bright lemon dressing with fresh dill.

Total 45 min Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

This chilled pasta salad pairs al dente orzo with blanched asparagus, briny feta, and a tangy lemon-olive oil dressing finished with chopped fresh dill. It makes a light lunch on its own or a side dish alongside grilled chicken or fish, and it holds up well in the refrigerator for next-day leftovers.

Ingredients

  • 1 1/2 cups orzo pasta
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh dill, chopped
  • 1/4 cup red onion, finely diced
  • 1/3 cup pine nuts, toasted
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Bring a 6-quart saucepan of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8 to 9 minutes.

  2. During the last 2 minutes of the orzo cooking time, add the asparagus pieces to the same pot to blanch.

  3. Drain the orzo and asparagus together in a colander and rinse under cold water to stop the cooking and cool completely.

  4. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until emulsified.

  5. In a large bowl, combine the cooled orzo and asparagus with the red onion, feta, and dill.

  6. Pour the lemon dressing over the salad and toss gently to coat evenly.

  7. Sprinkle the toasted pine nuts over the top just before serving, or chill the salad covered for up to 2 hours to let the flavors meld.

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    Lemon Asparagus Orzo Salad with Dill

    This chilled pasta salad pairs al dente orzo with blanched asparagus, briny feta, and a tangy lemon-olive oil dressing finished with chopped fresh dill. It makes a light lunch on its own or a side dish alongside grilled chicken or fish, and it holds up well in the refrigerator for next-day leftovers.

    45 min 6 servings 310 cal

    Ingredients

    • 1 1/2 cups orzo pasta
    • 1 pound asparagus, trimmed and cut into 1-inch pieces
    • 1/3 cup extra-virgin olive oil
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, minced
    • 1/2 cup crumbled feta cheese
    • 1/4 cup fresh dill, chopped
    • 1/4 cup red onion, finely diced
    • 1/3 cup pine nuts, toasted
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil. Add the orzo and cook according to package directions until al dente, about 8 to 9 minutes.

    2. 2

      During the last 2 minutes of the orzo cooking time, add the asparagus pieces to the same pot to blanch.

    3. 3

      Drain the orzo and asparagus together in a colander and rinse under cold water to stop the cooking and cool completely.

    4. 4

      In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until emulsified.

    5. 5

      In a large bowl, combine the cooled orzo and asparagus with the red onion, feta, and dill.

    6. 6

      Pour the lemon dressing over the salad and toss gently to coat evenly.

    7. 7

      Sprinkle the toasted pine nuts over the top just before serving, or chill the salad covered for up to 2 hours to let the flavors meld.