Orzo Salad With Asparagus

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Orzo Salad with Asparagus is a fresh, flavorful pasta salad with bacon, feta, tomatoes, and lemon Dijon dressing—perfect warm or chilled.

Prep Time10

Cook Time20

Cool Time10

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 423kcal

Author: Joy Kincaid

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

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 right before serving.

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.

This recipe makes approximately 5 - 6 cups. If you need a larger amount for a crowd, it's easy to double it.

Nutrition