Fresh Lemon Orzo Salad with Asparagus, Spinach and Feta
Ingredients
- 1 tbspextra virgin olive oil
- 1 corzo pasta
- 1 ¾ cvegetable broth
i use low sodium
- 1 lbfresh asparagus
ends snapped, cut into bite size pieces
- ½ calmonds
blanched or whole
- 1 ½ cyellow bell pepper
medium dice, about one pepper
- 3 cspinach
packed, then chopped
- ¾ ckalamata olives
quartered
- ½ cfeta
crumbled, i like sheep's milk feta
- ⅓ cchives
chopped fine, or use 3 green onions, chopped
- fist-full of fresh herbs such as parsley and/or basil
curly or flat leaf, chopped fine
- ¼ tspfine sea salt
- to tastefresh ground pepper
- 3 tbspextra virgin olive oil
- 4 tbspfresh lemon juice)
from about 2 lemons (add up to another teaspoon for even more lemony goodness!
- 1 tsplemon zest
about one lemon
- 2 tspfresh garlic
microplained or finely chopped, from about 2 medium cloves
Directions
For the salad:
- 1
Cook the Orzo and Asparagus: In a large saute pan, heat the Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally on medium low heat for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for 10 minutes, then stir in the asparagus. Relid and cook on low for another 4 or 5 minutes or until all the liquid is absorbed and the asparagus is tender crisp. Stir. Remove from heat, and transfer to a large bowl. Place in the refrigerator to cool.
- 2
Preheat the oven to 350F (180C) and toast the almonds for about 8-9 minutes or until golden and fragrant. Set aside to cool. If using whole almonds, give em' a good rough chop. *Note: I use my toaster oven for this rather than heating up my big oven. The almonds can also be toasted on the stove top in a dry pan on medium heat. Toast for 2-4 minutes, depending on which variety of almond you use, and stir/toss frequently so that they toast evenly. Remove from heat and pan when fragrant and golden.
Make the dressing:
- 1
In a lidded jar, add the olive oil, lemon juice and zest and garlic. Shake until the ingredients are emulsified. Set aside.
To assemble the salad:
- 1
To the chilled orzo and asparagus add the bell pepper, spinach, olives, feta, chives (or green onions), almonds, herbs, salt and fresh ground pepper. Pour the dressing over the salad and toss. Taste for seasoning adjustment.
- 2
Store in the refrigerator until ready to share, or in individual meal prep containers for up to four days.
Fresh Lemon Orzo Salad with Asparagus, Spinach and Feta
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About this Recipe
Craving a vibrant, flavorful pasta salad that’s ready in just 30 minutes? This Fresh Lemon Orzo Salad with Asparagus, Spinach, and Feta is your answer for a meal that’s both quick and incredibly satisfying. It’s perfect when you need a bright, fresh dish without spending hours in the kitchen.
What makes this Lemon Orzo Salad truly special is its harmonious blend of crisp asparagus, tender spinach, briny Kalamata olives, and creamy feta, all brought to life by a zesty lemon dressing. The subtle crunch of toasted almonds adds a delightful texture, ensuring every forkful is interesting and flavorful. This recipe is designed to be easy to pull together, proving that vibrant, wholesome food doesn't have to be complicated.
What to Expect from This Delightful Salad
Prepare for a feast for your senses. You'll discover al dente orzo mingled with tender, bright green asparagus and fresh, chopped spinach. Each bite offers a burst of savory Kalamata olives, a creamy counterpoint from the crumbled feta, and a delightful crunch from the toasted almonds. The vibrant, garlicky lemon dressing ties everything together, infusing the entire dish with a refreshing tang that truly brightens the overall flavor profile. This naturally vegetarian dish feels light yet satisfying, delivering a burst of fresh flavors perfect for any occasion.
Customization & Variations
This versatile orzo pasta salad is wonderfully adaptable. To make it entirely vegan, simply omit the feta or swap it for your favorite plant-based alternative. Feel free to adjust the fresh herbs to your liking; if you don't have chives, chopped green onions make an excellent substitute, and you can always vary the blend of parsley and basil for a different aromatic note. For an even more intense lemony flavor, don't hesitate to add up to another teaspoon of fresh lemon juice to the dressing.
This Fresh Lemon Orzo Salad with Asparagus, Spinach, and Feta is ideal for a light lunch, an easy weeknight dinner, or a crowd-pleasing addition to any potluck or picnic spread. Its vibrant colors and fresh flavors make it a beautiful centerpiece on any table.