Asparagus Lemon Orzo Salad (Printable)

Tender orzo with crisp asparagus ribbons, zesty lemon dressing, and Parmesan. Ready in 25 minutes.

# What You Need:

→ Pasta

01 - 1 cup orzo
02 - Salt, for the pasta water

→ Vegetables

03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula

→ Cheese & Nuts

05 - 1/2 cup freshly grated Parmesan cheese
06 - 1/4 cup toasted pine nuts

→ Dressing

07 - 1 large lemon, zested and juiced
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 tsp Dijon mustard
11 - 1/2 tsp honey or maple syrup
12 - Freshly ground black pepper, to taste
13 - Salt, to taste

→ Fresh Herbs

14 - 2 tbsp chopped fresh parsley
15 - 1 tbsp chopped fresh basil or mint

# Directions:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain, rinse briefly under cold water, and set aside to cool.
02 - While orzo cooks, shave asparagus into thin ribbons using a vegetable peeler. Place ribbons in a large bowl. If spears are thick, slice lengthwise first.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, garlic, Dijon mustard, honey, salt, and black pepper until emulsified.
04 - Add cooled orzo, shaved asparagus, arugula if using, Parmesan, pine nuts if using, and herbs to the bowl. Pour dressing over and toss gently to combine.
05 - Taste and adjust seasoning with extra salt, pepper, or lemon juice as desired. Serve immediately, topped with additional Parmesan if desired.

# Expert Advice:

01 -
  • The orzo absorbs all that zesty dressing, so every bite is perfectly seasoned
  • It's elegant enough for company but comes together in under 30 minutes
  • You can make it hours ahead and it actually gets better as it sits
02 -
  • Rinse the cooked orzo thoroughly with cold water or it will continue cooking and become mushy
  • The asparagus ribbons should be thin enough that they're slightly translucent, like pasta
  • Let the dressed salad sit for at least 15 minutes before serving so the orzo can absorb the flavors
03 -
  • Save a splash of the pasta water before draining and add it to the dressing if it seems too thick
  • The pine nuts can be toasted in a dry skillet over medium heat for just 2 to 3 minutes until fragrant
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