Description
A refreshing orzo salad with a delightful blend of asparagus, artichoke hearts, and creamy feta, perfect for any occasion.
Ingredients
Scale
- 1 cup dry orzo
- ½ pound asparagus (sliced into 2-inch pieces)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove (minced)
- 1 15-ounce can artichoke hearts (drained and halved)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh mint (chopped)
- ¼ cup roasted salted pistachios (chopped)
- â…“ cup crumbled feta
Instructions
- Fill a medium-sized pot with water and bring it to a boil. Once boiling, generously salt the water.
- Add the orzo and cook for about 8 minutes or until al dente.
- Include the asparagus to the pot and cook for 1 minute more, then drain the orzo and asparagus together.
- While the orzo is cooking, add lemon zest, lemon juice, olive oil, garlic, and salt and black pepper to a bowl and whisk to emulsify.
- Add the chopped artichokes to the dressing and stir to coat.
- Once the orzo and asparagus are ready, drain them and add them to the serving bowl. Toss to combine.
- Allow everything to cool down before stirring in the dill, mint, and feta.
- Top with chopped pistachios and more feta if desired just before serving.
Notes
For a heartier salad, consider adding shredded chicken or chickpeas. It can be made a day in advance for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 6mg