Description

This Orzo Asparagus Feta Salad is fresh, colorful, and so simple to prepare. With tender orzo, crisp asparagus, juicy cherry tomatoes, and creamy feta, it’s a dish that works perfectly for weeknights, potlucks, or meal prep.

Ingredients

Scale

1 cup orzo pasta (substitute quinoa for gluten-free option)
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1 cup feta cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup Kalamata olives, pitted and chopped
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
Salt and pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Instructions

Cook orzo according to package directions in salted water. Drain, rinse under cold water, and set aside.
Blanch asparagus in boiling water for 2–3 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop cooking.
In a large bowl, combine orzo, asparagus, cherry tomatoes, feta, red onion, and olives.
Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently to mix.
Refrigerate for at least 30 minutes before serving to let the flavors blend together.

Notes

For extra flavor, add a pinch of fresh garlic to the dressing or toss in toasted pine nuts for crunch. Best enjoyed within 3 days when stored in the fridge.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Boiled
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 350mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 8g
Cholesterol: 20mg

Keywords: orzo salad, asparagus, feta, pasta salad, summer salad