Lemon Asparagus Orzo Pasta Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a similar tangy flavor with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free option that adds crunch.

Cook orzo pasta in salted boiling water until al dente, about 8-10 minutes.

Drain orzo and rinse under cold water to stop cooking.

Trim and blanch asparagus in boiling water for 2-3 minutes until bright green.

Shock asparagus in ice water to maintain color, then drain.

In a large bowl, combine cooked orzo, asparagus, and halved cherry tomatoes.

In a separate bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and black pepper.

Pour dressing over orzo mixture and toss to combine.

Add crumbled feta cheese, chopped fresh basil, diced cucumber, and finely chopped red onion.

Gently fold in parmesan cheese and toasted pine nuts.

Taste and adjust seasoning with more salt or lemon juice if needed.

Chill in the refrigerator for at least 30 minutes before serving.

Cooking Techniques

Spice Level:

Allergens