Description
Indulge in the vibrant flavors of our Orzo Salad With Asparagus, Artichoke Hearts & Feta—a refreshing dish that is perfect for warm weather dining! This delightful salad combines tender orzo pasta with crisp asparagus, tangy artichoke hearts, and creamy feta cheese. Tossed in a zesty olive oil and lemon dressing, it’s an easy-to-make meal that can be served as a light lunch or a standout side at any gathering. Not only is it quick to prepare (just 25 minutes!), but it also offers a healthy balance of nutrients while bursting with freshness. Perfect for picnics or summer barbecues, this salad will impress your guests and satisfy your cravings for something light yet flavorful.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups asparagus, trimmed and cut into 1-inch pieces
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Add orzo and cook until al dente (8-10 minutes).
- In the last two minutes of cooking, add asparagus to the pot.
- Drain orzo and asparagus using a colander; rinse under cold water.
- In a large mixing bowl, combine cooked orzo and asparagus with artichoke hearts, cherry tomatoes, feta cheese, red onion, and parsley.
- Whisk together olive oil, lemon juice, salt, and pepper in a separate small bowl.
- Pour dressing over the salad mixture and toss gently to coat evenly.
- Serve immediately or refrigerate for about 30 minutes before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg