Description
Indulge in the vibrant flavors of Orzo Salad with Asparagus, Artichokes, and Feta. This delightful Mediterranean-inspired dish features tender orzo pasta combined with crisp asparagus, tangy artichokes, and creamy feta cheese. Perfect for summer picnics or light lunches, this salad is not only visually appealing but also packed with nutrients. With a zesty dressing that ties all the flavors together, each bite offers a refreshing crunch that?s simply irresistible.
Ingredients
1 cup uncooked orzo pasta
1 bunch fresh asparagus (about 1 pound)
14 oz canned artichoke hearts
4 oz crumbled feta cheese
? cup chopped parsley
? cup chopped basil
? cup extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
Instructions
Cook the orzo in salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain and cool.
Blanch trimmed asparagus in boiling water for 3 minutes; drain and cool before cutting into bite-sized pieces.
In a large bowl, combine orzo, asparagus, drained artichokes, and feta.
Whisk olive oil, lemon juice, salt, and pepper in a separate bowl; drizzle over salad and toss gently.
Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
For added protein, consider mixing in grilled chicken or chickpeas. Feel free to experiment with seasonal vegetables like cherry tomatoes for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 230
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g