Description
Asparagus & Feta Orzo Salad is a fresh, vibrant dish that combines tender asparagus, creamy feta, and al dente orzo for a delightful meal that’s perfect for warm-weather gatherings.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1 cup fresh asparagus, chopped
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add orzo and cook until al dente (8-10 minutes). Drain and cool under cold water.
- Trim woody ends and cut asparagus into bite-sized pieces.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté asparagus until bright green and tender-crisp (3-5 minutes).
- In a large bowl, mix cooked orzo, sautéed asparagus, cherry tomatoes, feta cheese, remaining olive oil, and lemon juice. Season with salt and pepper.
- Refrigerate for at least 30 minutes to allow flavors to meld.
Notes
- Customize with seasonal vegetables like zucchini or bell peppers.
- Swap feta for goat cheese for a different flavor profile.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg