Orzo Salad with Asparagus, Artichoke Hearts and Feta
Refresh your meals with this vibrant Orzo Salad with Asparagus, Artichoke Hearts, and Feta. Bursting with fresh herbs, zesty lemon, and crunchy pistachios, this salad is a celebration of spring flavors. Perfect for picnics, family gatherings, or as a light lunch, it’s not only delicious but also versatile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup dry orzo
- ½ pound asparagus (sliced)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove (minced)
- 1 can quartered artichoke hearts (drained)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Fresh dill and mint (chopped)
- ¼ cup chopped pistachios
- ⅓ cup crumbled feta
Instructions
- Boil salted water in a medium pot. Add orzo and cook for about 8 minutes; then add asparagus for the last minute.
- In a mixing bowl, whisk together lemon zest, juice, olive oil, garlic, salt, and pepper.
- Drain orzo and asparagus; mix them into the dressing along with artichokes.
- Toss in dill, mint, and feta; top with pistachios before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg