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Lemon Orzo Salad with Asparagus and Tomatoes


You'll LOVE this Lemon Orzo Salad with Asparagus and Tomatoes... enough said. Enjoy!

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Rate this recipe 4.6/5 (19 Votes)


  • 12 ounces Orzo
  • 1 bunch asparagus; cut into 1-in pieces
  • 1 pint grape or cherry tomatoes; halved
  • 1 lemon; zested and juiced
  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove; minced
  • 2 tablespoon fresh parsley; minced
  • Kosher salt
  • Fresh ground pepper
  • Parmigiano regiano; grated


Servings 6
Cooking time 45mins
Adapted from


Step 1

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano.

This can be served warm, room temperature or cold.

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