Asparagus Orzo Salad

Asparagus Orzo Salad
Servings: 12 Yield: servings Prep 15 mins Cook 11 mins


  • 1 bunch thin asparagus, trimmed and cut into 1-inch pieces
  • 1 box (16 oz) orzo pasta
  • 1 cup crumbled feta cheese
  • 2/3 cup flat Italian parsley leaves, chopped
  • Zest of 1 lemon (about 1 tbsp)
  • 1/3 cup fresh lemon juice
  • 1 tablespoon plain yogurt or sour cream
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil

Make It

1. Bring a large pot of lightly salted water to a boil. Blanch asparagus in boiling water for 2 minutes. Remove to a bowl with a slotted spoon and run under cold water to stop cooking. Return water to boiling. Add orzo and cook according to package directions, about 9 minutes. Drain and rinse with cold water.

2. In a large serving bowl, combine orzo, asparagus, feta, parsley and lemon zest. In a medium bowl, whisk lemon juice, yogurt, sugar, 1/4 tsp of the salt, the pepper and oil. Set aside 1/4 cup of the dressing; add remaining dressing to salad along with remaining 1/2 tsp salt. Toss to combine; refrigerate until serving.

3. Immediately before serving, toss salad with reserved 1/4 cup dressing. Serve chilled or at room temperature.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 268, Fat, total (g): 13, chol. (mg): 12, sat. fat (g): 3, carb. (g): 31, fiber (g): 2, pro. (g): 7, sodium (mg): 263, Percent Daily Values are based on a 2,000 calorie diet.