Description
This vibrant Orzo Salad with Asparagus, Artichoke Hearts, and Feta is a refreshing and light dish perfect for spring and summer meals. Featuring tender orzo pasta, crisp asparagus, tangy artichoke hearts, and creamy feta cheese, all tossed in a zesty lemon-garlic dressing and topped with crunchy roasted pistachios, this salad balances flavors and textures beautifully. Ideal as a side dish or a light main, it requires minimal preparation and is ready in just 20 minutes.
Ingredients
Scale
Salad
- 1 cup dry orzo
- ½ pound asparagus, sliced
- 1 can quartered artichoke hearts (drained)
- ¼ cup roasted pistachios, chopped
- â…“ cup crumbled feta cheese
- Fresh dill and mint, chopped (amount to taste, approximately 2 tablespoons each)
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Cook Orzo and Asparagus: Bring a medium pot of salted water to a boil. Add the orzo and cook for about 8 minutes; in the last minute of cooking, add the sliced asparagus to the pot so they cook just until tender-crisp.
- Drain Pasta and Vegetables: Drain the orzo and asparagus together using a colander, allowing excess water to drain off completely.
- Prepare Dressing: In a mixing bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, minced garlic, kosher salt, and black pepper until well combined and emulsified.
- Toss Salad: Add the drained orzo and asparagus to the bowl with the dressing. Gently mix to coat all ingredients evenly. Then fold in the chopped fresh dill, mint, and crumbled feta cheese, ensuring everything is well incorporated without breaking the feta too much.
- Serve and Garnish: Transfer the salad to a serving dish or individual plates. Sprinkle the chopped roasted pistachios over the top for a crunchy finish. Serve immediately or chill briefly before serving for a more refreshing option.
Notes
- For best flavor, use fresh lemon juice and zest rather than bottled.
- You can substitute fresh herbs based on preference, such as parsley or basil.
- This salad can be served warm, at room temperature, or chilled, making it versatile for any occasion.
- To add protein, consider tossing in grilled chicken or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add pistachios just before serving to keep them crunchy.
