This Asparagus Orzo Salad is the perfect, fresh spring and summer side dish that is packed with flavor. Easy to make with tender roasted asparagus, orzo pasta, creamy feta cheese, fresh dill and a light and zesty lemon dressing. Great for the summer BBQs, picnics, meal prep or a packed lunch, it’s a crowd pleaser!
- 1 lb. (450g) asparagus, trimmed and sliced at a diagonal into 1-inch pieces
- ½ red onion, sliced
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 ½ cups uncooked orzo
- ½ cup feta cheese, crumbled
- ½ cup fresh dill, chopped
- ¼ cup olive oil, preferable extra virgin
- 1 large lemon, zest and juice
- 1 garlic clove minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
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Preheat the oven to 400F (200C) and line a sheet pan with parchment paper.
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Wash the asparagus and break off the woody end part. It will naturally snap off when holding the asparagus at the top and bottom and gently bending it. Cut the trimmed asparagus into 1-inch pieces.
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Add the asparagus to the prepared sheet pan with the red onion slices. Drizzle with the olive oil, salt and pepper, toss well and spread out to a single, even layer. Roast until the asparagus is fork tender, depending on the size of the asparagus this will take 6-10 minutes. Remove from the oven and let it cool down.
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Cook the orzo according to package instructions. Drain and rinse the orzo in cold water. Add to a large salad bowl.
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While the asparagus is roasting, and the orzo cooking, make the dressing. In a small bowl, stir together the ingredients for the dressing.
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To the salad bowl with the orzo, roasted asparagus and red onion, feta cheese and chopped dill.
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Pour over the dressing and gently toss. Top with some extra dill and feta cheese before serving. Chill for about 15-30 minutes to bring out all the flavors.