Asparagus & Lemon Orzo Pasta Salad: Effortless Freshness Awaits

This Asparagus & Lemon Orzo Pasta Salad is a vibrant, quick, and vegetarian-friendly dish that celebrates the freshness of spring.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

8 oz Cooked Orzo Pasta Consider gluten-free pasta for a gluten-free option.
1 bunch Asparagus Blanch to retain color and crunch; or use green beans as a substitute.
2 cups Fresh Arugula Spinach serves as a great alternative.
1 medium Red Onion Green onions can be used for a milder taste.
0.5 cup Pine Nuts Toast them lightly or swap with walnuts.
1 tbsp Lemon Zest Lime zest is a lovely alternative.
to taste Salt Essential for seasoning; adjust according to taste.
to taste Pepper Essential for seasoning; adjust according to taste.

For the Dressing

0.5 cup Extra Virgin Olive Oil Avocado oil can be a great substitute.
1 tbsp Dijon Mustard Yellow mustard works if needed.
2 cloves Garlic Consider garlic powder for a quick alternative.
1 small Shallot Red onion makes a suitable substitute.
1 tbsp Sugar Honey or agave can be used as a sweetener.
2 tbsp Red Wine Vinegar Apple cider vinegar can serve as a good alternative.
2 tbsp Fresh Lemon Juice Use high-quality, freshly squeezed juice.
0.25 cup Fresh Herbs (Dill, Basil, Chives) Feel free to mix it up with other herbs.
0.25 cup Parmesan Cheese Use nutritional yeast for a vegan alternative.
to taste Coarse Sea Salt Essential for enhanced flavor; adjust to your liking.
to taste Black Pepper Essential for enhanced flavor; adjust to your liking.

Equipment

large pot
mixing bowl
Mason jar

Method

Preparation

Bring a large pot of salted water to a rolling boil. Carefully add the asparagus and blanch for 3 minutes until vibrant green and tender-crisp. Transfer asparagus to ice water to stop cooking, then drain and set aside.
In a mixing bowl, combine the cooked orzo pasta, fresh arugula, diced red onion, and cooled asparagus. Optionally, add toasted pine nuts. Toss gently.
In a mason jar or mixing bowl, whisk together olive oil, Dijon mustard, minced garlic, chopped shallot, sugar, vinegar, lemon juice, and fresh herbs. Season with salt and black pepper.
Drizzle the dressing over the orzo salad mixture and toss gently to coat all ingredients. Taste and adjust seasoning if needed.
Serve topped with fresh lemon zest for added flavor and visual appeal. Enjoy chilled or at room temperature.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Dress the salad right before serving to avoid sogginess and store leftovers in an airtight container in the fridge for up to 3 days.

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