Description
A refreshing and vibrant salad featuring orzo pasta, tender asparagus, and tangy feta cheese, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside.
- In a pot of boiling water, blanch the asparagus pieces for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water.
- In a large bowl, combine the cooked orzo, blanched asparagus, cherry tomatoes, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh parsley before serving.
Notes
- This salad can be served warm or chilled.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg