Description
A light and refreshing salad featuring tender asparagus, zesty lemon, and fluffy orzo pasta, perfect for a springtime meal or side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside.
- In a large pot of boiling salted water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water.
- In a large bowl, combine the cooked orzo, blanched asparagus, lemon zest, lemon juice, and olive oil. Toss to combine.
- Season with salt and pepper to taste.
- If desired, sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving.
Notes
- For a vegan option, omit the Parmesan cheese.
- This salad can be served warm or chilled.
- Feel free to add other vegetables like cherry tomatoes or bell peppers for extra color and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 3mg
Keywords: Asparagus Lemon Orzo Salad, refreshing salad, spring salad, Mediterranean salad