Mediterranean Orzo Salad with Asparagus | Easy Recipes
This vibrant Mediterranean orzo salad with asparagus is the perfect blend of fresh veggies, hearty pasta, and bold flavors.
Servings: 6 servings
Ingredients
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup dry orzo pasta
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup kalamata olives, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Cook the orzo according to package directions. Drain and rinse under cold water. Set aside.
- Blanch the asparagus in boiling water for 2 minutes, then transfer to an ice bath to stop cooking.
- In a large bowl, combine the cooked orzo, asparagus, cherry tomatoes, red onion, olives, parsley, dill, and feta.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Chill in the fridge for 30 minutes before serving for best flavor.