Description
A refreshing Orzo Salad featuring asparagus, artichoke hearts, and feta, perfect for any occasion.
Ingredients
Scale
- 1 cup dry orzo
- ½ pound asparagus, cut 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 quartered artichoke hearts, drained
- 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. In the last minute of cooking, toss in the asparagus.
- Drain the orzo and asparagus together. While they’re cooking, combine the lemon zest, lemon juice, olive oil, garlic, and ½ teaspoon each of salt and pepper in a bowl. Whisk until emulsified. Add the chopped artichokes and stir to coat.
- Once the orzo and asparagus are ready, add them to the serving bowl with the artichoke mixture. Toss gently to combine.
- Allow the salad to cool slightly, then stir in the dill, mint, and feta cheese. Before serving, sprinkle pistachios on top, adding extra feta if desired.
Notes
For best flavor, serve slightly warm or at room temperature. This salad is best enjoyed fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg