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This Orzo Salad With Asparagus is a fresh, flavorful dish that works beautifully as a light lunch, a side for grilled meals, or a make-ahead salad for gatherings.
Orzo pasta is tossed with crisp fresh asparagus, juicy cherry tomatoes, salty olives, and creamy feta, all finished with a bright lemon Dijon dressing that ties everything together.
What makes this salad especially nice is its versatility. You can serve it slightly warm right after assembling, or chill it and enjoy it later as a refreshing pasta salad. It’s simple enough to enjoy with weeknight dinners but also feels special enough for potlucks, picnics, or holiday tables.
For more weeknight salads, try my vegan harvest salad, strawberry goat cheese salad, or mango blueberry salad.
Why You’ll Love Orzo Salad With Asparagus
- Fresh and flavorful: Bright lemon dressing, tender asparagus, vegetables, and feta create a balanced, satisfying dish.
- Great warm or cold: Perfect as a freshly made side or a chilled pasta salad.
- Simple ingredients: Everything is easy to find and comes together without complicated steps.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Orzo Pasta: A small pasta that gives the salad a light, tender texture.
- Asparagus: Adds freshness and a slight crisp bite.
- Cherry Tomatoes: Bring sweetness and color to the dish.
- Kalamata Olives: Provide a salty, Mediterranean-style flavor.
- Feta Cheese: Creamy, tangy, and the perfect finishing touch.
How to Make Orzo Salad With Asparagus
Here are the step-by-step instructions for making this easy orzo salad with asparagus recipe:
Step 1: Preheat the oven to 400°F and bring a medium to large pot of water to a boil.
Step 2: Place the bacon on a foil-lined sheet pan and bake for about 20 minutes, or until crisp. Transfer the bacon to paper towels to drain, then chop into small bite-sized pieces.
Step 3: While the bacon cooks, prepare the orzo in boiling water according to the package directions. Once drained, drizzle with 1 tablespoon olive oil and spread it onto a plate or sheet pan to cool slightly.
Step 4: Trim the tough ends off the asparagus and discard them. Cut the remaining stalks into 1-inch pieces.
Step 5: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped asparagus and sauté for about 4–5 minutes, until slightly browned but still tender. Set aside to cool.
Step 6: In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, salt, and pepper.
Step 7: In a large bowl, combine the cooled orzo, asparagus, cherry tomatoes, diced shallot, olives, crumbled feta cheese, and bacon.
Step 8: Pour the dressing over the salad and toss gently until everything is evenly coated.
Tips for Success
- Let the orzo cool slightly before assembling so the feta doesn’t melt.
- Cook the asparagus just until tender to keep a nice texture.
- Taste the dressing before adding it to the salad and adjust salt, pepper, or lemon if needed.
- For extra brightness, add a little lemon zest or fresh herbs right before serving.
How to Serve
This orzo asparagus salad can be served slightly warm or fully chilled, depending on your preference. It pairs nicely with a main dish of baked chicken parmesan, French onion meatballs, or roast chicken and also works well as a stand-alone lunch.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems a little dry after chilling, drizzle with a small amount of olive oil or lemon juice and toss before serving.
Frequently Asked Questions
Yes. It actually tastes great after a few hours in the fridge once the flavors have had time to blend.
Absolutely. The salad will still be delicious as a vegetarian dish.
Grilled chicken or shrimp both work very well with these flavors, or add pine nuts.
More Salad Side Dishes
- Dense Bean Salad
- Peach Caprese Salad With Blueberries
- Roasted Pear Salad With Lemon Vinaigrette
- Butter Bean Salad With Maple Tahini Dressing
If you make this lemon orzo salad with asparagus recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Orzo Salad With Asparagus
Equipment
Ingredients
Salad Ingredients
- 6 slices bacon
- 1 cup dry orzo
- 2 Tbsp olive oil, divided
- 1 lb asparagus, fresh
- 1 cup cherry tomatoes, halved
- 1/4 cup shallot, diced
- 1/2 cup pitted kalamata olives
- 1/2 cup feta cheese
Dressing Ingredients:
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degree F and bring a pot of water to boil.
- Place bacon on a foil lined sheet pan and bake for 20 minutes or until crisp. Place cooked bacon on a paper towel to drain excess grease and cut into small bite size pieces.
- While bacon is in the oven, cook orzo according to the package. Once done, drizzle 1 Tbsp of the olive oil on the orzo so it doesn’t stick together and spread out on a sheet pan or plate to cool.
- Meanwhile, trim the thick ends of the asparagus and toss out. Cut remaining stalks into 1 inch pieces and sauté with the other 1 Tbsp of oil on medium heat until just slightly brown. Approximately 4-5 minutes. Set aside to cool.
- In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Once everything has slightly cooled, in a large bowl, combine the orzo, asparagus, cherry tomatoes, diced shallot, olives, crumbled feta cheese, and bacon. Pour the dressing over the salad and toss gently until everything is evenly coated.
Notes
- Let the orzo cool slightly before assembling so the feta doesn’t melt.
- Cook the asparagus just until tender to keep a nice texture.
- Taste the dressing before adding it to the salad and adjust salt, pepper, or lemon if needed.
- For extra brightness, add a little lemon zest right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
