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Lemon Orzo Salad with Asparagus, Spinach, and Feta
4.7 from 108 votes

Lemon Orzo Salad with Asparagus, Spinach, and Feta

Lemon Orzo Salad blends tender orzo pasta with sautéed asparagus and spinach, tossed with fresh lemon juice and crumbled feta cheese. Garlic adds depth to the olive oil sautéed vegetables, while the lemon juice gives brightness. This salad offers a balance of textures and fresh flavors that can be served warm or cold.

Course: Main Course, Salad
Cuisine: Vegetarian

Ingredients

  • 1 cup orzo
  • salt about 1/2 tsp. for boiling water
  • 2 cloves garlic finely chopped
  • 1 teaspoon olive oil
  • 8 asparagus cut into 1 inch pieces, spears
  • 1 cup spinach packed, fresh
  • lemon juice of 1 large
  • 1/3 cup feta cheese
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.
  2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
  3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.
  4. Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)