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Lemon Orzo Salad w/ Asparagus & Tomatoes


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Rate this recipe 4.6/5 (27 Votes)


  • 12 oz. Orzo
  • 1 Bunch Fresh Asparagus, cut into 1" pieces
  • 1 Pint Grape Or Cherry Tomatoes, halved
  • 1 Lemon, zested & juiced
  • 4 Tbsp. Extra Virgin Olive Oil
  • 1 Clove Garlic, minced
  • 2 Tbsp. Fresh Italian Flat Leaf Parsley, minced
  • Salt & Freshly Ground Black Pepper
  • Grated Parmigiano Reggiano Cheese



Step 1

Bring 2 lg. pots of water to a boil. Add a big pinch of salt to each. To one pot, add asparagus & blanch, about 2-3 min, depending on the thickness of the asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking & keep them green. To the second pot, add the orzo. Cook per pkg. instructions. When tender, drain & place in a lg. bowl. Add blanched asparagus & tomato halves. Mix olive oil, lemon zest, lemon juice, garlic, salt & pepper in a sm. bowl. Stir into orzo & vegetables. Stir in parsley & grated cheese. Can be served warm, room temp, or cold.


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