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Asparagus Orzo Salad


Lemon, grape tomatoes, asparagus and orzo is a delicious, light summer salad, or serve warm as a fresh side dish.

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Rate this recipe 4.5/5 (61 Votes)


  • 1 (12-ounce) package orzo
  • 1 bunch fresh asparagus, cut into 1-inch pieces
  • 1 pint grape or cherry tomatoes, halved
  • 1 lemon, zested and juiced
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, minced
  • Kosher salt
  • Fresh ground pepper
  • Parmigiano Reggiano, grated


Servings 4
Preparation time 10mins
Cooking time 30mins


Step 1

Cook orzo per package instructions. In last 2-3 minutes, added chopped asparagus and blanch. When tender, drain, rinse, and place in a large bowl. Add 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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