Go Back

Lemon Orzo Salad with Asparagus, Arugula & Feta

A refreshing salad featuring al dente orzo, crunchy asparagus, peppery arugula, and creamy feta, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo This tiny pasta gives the salad its signature texture. Try using whole wheat orzo for a nuttier flavor.
  • 4 cups water For boiling the orzo.
  • 1 bunch asparagus, cut into 1-inch pieces Use firm asparagus for a crunchy bite; substitute with green beans if necessary.
  • 2 cups baby arugula Adds a lovely freshness. Substitute with spinach or kale if preferred.
  • 1/2 cup crumbled feta cheese Look for high-quality feta for the best results.
  • 1/4 cup red onion, thinly sliced Soak in cold water for a milder flavor if desired.
  • 1/4 cup fresh parsley, chopped Enhances the color and adds brightness.
  • 1/4 cup olive oil Use high-quality extra virgin olive oil.
  • 3 tablespoons lemon juice Freshly squeezed is key.
  • 1 teaspoon lemon zest Adds a bright citrus note.
  • 1 clove garlic, minced For aromatic kick.
  • 1/2 teaspoon salt Enhances all flavors.
  • 1/4 teaspoon black pepper Freshly cracked is best.

Method
 

Preparation
  1. In a large pot, bring 4 cups of water to a rolling boil. Add 1 cup of orzo and a pinch of salt. Cook according to the package instructions until al dente, about 8-10 minutes.
  2. During the last two minutes of cooking, add the cut asparagus.
  3. Drain both the orzo and asparagus in a colander, and rinse under cold water to cool and stop the cooking process.
  4. In a large mixing bowl, whisk together 1/4 cup of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1 clove of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
  5. Add the cooled orzo, asparagus, arugula, sliced red onion, chopped parsley, and crumbled feta to the dressing. Gently toss to coat.
  6. Taste and adjust the seasoning with salt, pepper, or more lemon juice as desired.
  7. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This salad is great for meal prepping; just add the arugula before serving to keep it fresh.