Orzo Salad with Asparagus, Artichoke Hearts and Feta
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 1-cup servings
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Calories
202 kcal
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Cuisine
Mediterranean
Orzo Salad with Asparagus, Artichoke Hearts and Feta
Description
Orzo Salad with Asparagus, Artichoke Hearts and Feta blends small pasta with fresh vegetables and herbs for a fresh, vibrant dish. The orzo cooks al dente then finishes briefly with asparagus to keep it crisp-tender. The dressing uses lemon juice, zest, olive oil, and minced garlic for bright and aromatic notes. Tender artichoke hearts coated in the dressing add depth and subtle sweetness.
Fresh dill and mint stir in just before serving, adding herbal lift, while crumbled feta cheese gives a creamy, briny element. Roasted salted pistachios sprinkled on top provide a crunchy texture contrast. This salad is served at room temperature or slightly chilled, making it a versatile side that's beautiful and colorful on any table.
This salad pairs nicely with simple grilled chicken or fish. It also suits casual picnics and potlucks due to its ease of transport and serving. The lemon dressing and fresh herbs keep the flavors light and refreshing, perfect for warmer months. Variations can include adding cherry tomatoes or substituting other nuts depending on availability.
Ingredients
- 1 cup orzo dry
- ½ pound asparagus , about ½ a bunch, spears sliced into 2-inch pieces (about 4 pieces per spear)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 garlic minced or pressed, clove
- 1 ounce can artichoke hearts drained then sliced in half again, quartered, in water
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons dill chopped, fresh
- 2 tablespoons mint chopped, fresh
- ¼ cup roasted , salted pistachios, chopped
- ⅓ cup feta cheese crumbled
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. Add the asparagus and cook for 1 minute more then drain.
- While the orzo is cooking, add the lemon zest, lemon juice, olive oil, garlic, and ½ teaspoon salt and freshly ground black pepper to a bowl and whisk to emulsify. Add the chopped artichokes and stir to coat. Once the orzo and asparagus are ready, drain them then add them to the serving bowl. Toss to combine. Wait a few minutes to let everything cool down, then stir in the dill, mint, and feta. Top with chopped pistachios and more feta if you'd like just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61-cup servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 14mg | 5% |
| Sodium | 297mg | 12% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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