Asparagus Lemon Orzo Salad (Print Version)

Fresh orzo salad with shaved asparagus, Parmesan, and bright lemon dressing. Easy Mediterranean side perfect for warm weather.

# Components:

→ Pasta

01 - 1 cup orzo pasta
02 - Salt for pasta water

→ Vegetables

03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula, optional

→ Cheese and Nuts

05 - 1/2 cup freshly grated Parmesan cheese, plus additional for serving
06 - 1/4 cup toasted pine nuts, optional

→ Dressing

07 - 1 large lemon, zested and juiced
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - Freshly ground black pepper to taste
13 - Salt to taste

→ Fresh Herbs

14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh basil or mint, optional

# Method:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse briefly under cold water, then set aside to cool completely.
02 - While orzo cooks, shave asparagus into thin ribbons using a vegetable peeler. For thicker spears, slice lengthwise first before shaving. Transfer ribbons to a large mixing bowl.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, minced garlic, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Add cooled orzo, shaved asparagus, arugula if using, Parmesan cheese, pine nuts if using, and fresh herbs to the large bowl. Pour dressing over ingredients and toss gently until evenly coated.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately, topped with extra Parmesan cheese if preferred.

# Expert Advice:

01 -
  • It tastes like spring even when you're tired of winter, bright and clean without being fussy.
  • You can make it ahead and it actually gets better as the flavors soak into the orzo.
  • It works as a side dish or a light lunch, and nobody ever guesses how easy it was.
02 -
  • Rinsing the orzo is crucial or it'll turn gummy and clump together as it cools.
  • Shave the asparagus at the last possible moment so the ribbons stay crisp and don't wilt before you toss the salad.
  • If you make this ahead, hold back half the arugula and herbs and stir them in just before serving.
03 -
  • Save a few asparagus ribbons and a pinch of herbs to scatter on top just before serving, it makes the whole dish look intentional.
  • If your asparagus spears are thin, you can slice them on a sharp diagonal instead of shaving them, it's faster and still looks beautiful.
  • A splash of white wine vinegar in the dressing can stand in for some of the lemon juice if you want a rounder, less sharp tang.
Return