Teeming with fresh herbs, bright lemon, tangy feta, crunchy salted pistachios, artichoke hearts, and tender asparagus, this orzo salad is the perfect spring side dish.
Salads of all kinds are my jam. From grain salads like my healthy quinoa salad and potato salads like my Greek potato salad to pasta varieties like this Nicoise pasta salad, I love them all. This orzo salad with asparagus is a prime example of my favorite kind of salad because it’s teeming with fresh veggies, vibrant flavors, and a myriad of textures. Lemon juice, lemon zest, garlic, and olive oil make up the salad’s bright and zingy vinaigrette that doubles as a marinade for the canned artichoke hearts. Plenty of fresh dill and mint bring an herbaceous punch, feta cheese adds a creamy tang, and roasted, salted pistachios knock it out of the park with an addictive crunch.
Why You’ll Love This Recipe
- This orzo salad with asparagus is easy to make and comes together super fast
- You can eat it at room temp, or chill it for a while and let those flavors meld
- It makes for an awesome picnic or potluck side or a lovely lunch
What’s in This Orzo Salad with Asparagus
- Orzo—Orzo is a pasta and its petite size lends itself well to salads like this one. It’s one of my favorites to use in recipes like my Mediterranean Orzo Salad and even as a substitute for rice in this Lemony Orzo Faux Risotto. In this salad, the orzo is cooked al dente with a quick blanch of the asparagus so it’s tender but still has a firm bite and keeps its pretty bright green color.
- Kosher salt—always, for flavor
- Asparagus—I like to cut it up into roughly 2-inch pieces so it’s easier to eat
- Lemon (both zest and juice)—for a bright, zingy vinaigrette
- Olive oil—for the lemon vinaigrette
- Garlic—adds such a nice flavor to this salad
- Canned artichoke hearts (I choose quartered artichoke hearts, then cut them in half again, feel free to use marinated artichokes if you’d prefer)
- Fresh dill—for color and freshness
- Fresh mint—for color and freshness
- Roasted, salted pistachios—for salty crunch
- Feta cheese—for creamy tang—choose the kind sold as a block kept fresh in water
Find the complete recipe with measurements below.
How to Make Orzo Salad
This orzo salad can be whipped up quickly and easily and enjoyed at room temperature or chilled. If making it ahead of time, that’s great! The flavors get even better after they’ve had time to mingle for an hour or up to two days ahead of serving.
Here’s how to make it:
- Chop the asparagus and slice the artichoke hearts. I like to use thin asparagus cut into ½ to 1-inch pieces in this salad. If using thick asparagus, make the pieces a little smaller so they’re bite-sized. For the most flavor, keep the bulb part of the artichoke heart intact so the leaves don’t separate and disappear into the salad.
- Cook the orzo and blanch the asparagus. This step is a two-fer. Fill a medium-sized pot with water and bring it to a boil. Once boiling, generously salt the water. Add the orzo and cook for about 8 minutes or until tender and al dente. Add the chopped asparagus to the orzo, cook for 1-2 minutes, then drain. This keeps the asparagus bright and green while eliminating that raw taste.
- Make the zesty vinaigrette. While the orzo cooks, add the lemon zest, juice, olive oil, garlic, and ½ teaspoon salt to a large serving bowl and whisk to emulsify. Add the artichoke hearts to the dressing and stir to coat so they absorb the flavor.
- Assemble the salad. Once the orzo and asparagus are ready, drain them then add them to a serving bowl. Add the artichoke hearts and toss to combine. Wait a few minutes to let everything cool down, then stir in the dill, mint, and feta. Top with chopped pistachios just before serving.
Recipe Variations
- Add capers (either in place of the artichokes if you don’t care for those, or in addition to)
- Swap the asparagus for green beans
- Add some arugula or spinach to make this more of a traditional salad
- Omit the pistachios if you need to make this nut-free
- Add kalamata olives
- For some protein, add canned chickpeas or white beans, or some grilled salmon
- Add fresh basil
- Swap the orzo for a different pasta or even a grain (I’d use farro)
Storage
This orzo salad with asparagus will keep stored in an airtight container in the refrigerator for about 3-4 days. I do not recommend freezing.
More Asparagus Recipes to Try
- Roasted Asparagus with Hollandaise
- Asparagus Risotto with Leeks and Peas
- Creamy Asparagus and Salmon Pasta
- Asparagus and Mushroom Frittata with Goat Cheese
- Puff Pastry Chicken Pot Pie with Asparagus and Mushrooms
Orzo Salad with Asparagus, Artichoke Hearts and Feta
Ingredients
- 1 cup dry orzo
- ½ pound asparagus about ½ a bunch, spears sliced into 2-inch pieces (about 4 pieces per spear)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove minced or pressed
- 1 15- ounce can quartered artichoke hearts in water drained then sliced in half again
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh mint chopped
- ¼ cup roasted salted pistachios, chopped
- â…“ cup crumbled feta
Instructions
- Fill a medium-sized pot with water and bring it to a boil. Once boiling, generously salt the water. Add the orzo and cook for about 8 minutes or until al dente. Add the asparagus and cook for 1 minute more then drain.
- While the orzo is cooking, add the lemon zest, lemon juice, olive oil, garlic, and ½ teaspoon salt and freshly ground black pepper to a bowl and whisk to emulsify. Add the chopped artichokes and stir to coat. Once the orzo and asparagus are ready, drain them then add them to the serving bowl. Toss to combine. Wait a few minutes to let everything cool down, then stir in the dill, mint, and feta. Top with chopped pistachios and more feta if you’d like just before serving.
