Lemon Orzo Pasta Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in calories and offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Salt the water for boiling pasta.

Bring the water to a rolling boil.

Add orzo pasta to the boiling water and stir for about a minute to prevent clumping.

Cut the asparagus by removing the stems and keeping the tips whole; chop the stems into smaller pieces.

Peel and chop garlic roughly, adjusting quantity to taste.

Strain the cooked orzo and set aside.

Heat sundried tomato oil in a pan.

Add asparagus to the hot oil and stir.

Once the asparagus begins to cook, add the chopped garlic and stir briefly to avoid overcooking.

Slice red onion into small half moons and set aside.

Roughly chop Italian parsley and set aside.

Combine the cooked orzo, sautéed asparagus and garlic, sundried tomatoes, and sliced red onion in a bowl.

Add about a third to half a bottle of Meer lemon vinaigrette to the bowl and toss everything to coat well.

Crumble feta cheese on top of the salad and add a drizzle of olive oil and sprinkle of parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens