Name: Orzo Salad with Asparagus, Artichoke Hearts, and Feta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 cup dry orzo; ½ pound asparagus, about ½ a bunch, spears sliced into 2-inch pieces (about 4 pieces per spear); 1 15-ounce can quartered artichoke hearts in water, drained then sliced in half again; 3 tablespoons extra-virgin olive oil; 3 tablespoons lemon juice; 1 teaspoon lemon zest; 1 garlic clove, minced or pressed; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons fresh dill, chopped; 2 tablespoons fresh mint, chopped; ¼ cup roasted, salted pistachios, chopped; ⅓ cup crumbled feta, plus extra for topping

Jump to Recipe· 3.8 from 34 reviews

There is nothing quite like the fresh, vibrant flavors of this Orzo Salad with Asparagus, Artichoke Hearts, and Feta Recipe to brighten up your table. This delightful salad brings together tender, nutty orzo, crisp asparagus, tangy artichoke hearts, and creamy feta, all tossed in a zesty lemon and garlic dressing. It’s an effortless dish that feels both light and satisfying, perfect for warm-weather meals or as a colorful side anytime you want a little Mediterranean sunshine. Each bite bursts with texture and flavor, making this salad a true crowd-pleaser that you’ll find yourself making over and over again.

Ingredients You’ll Need

A clear glass bowl filled with three layers: the bottom layer of small yellow orzo pasta, the middle layer of bright green chopped asparagus, and scattered lemon zest pieces on top. A wooden spoon rests in the bowl. Surrounding the bowl on a white marbled surface are several small white bowls containing different ingredients: crumbled white cheese, pale yellow marinated artichokes with black seasoning on top, and toasted green pistachios. Fresh cut lemons, a red grater with lemon zest, garlic cloves, a small bowl of salt, and a small bowl of black pepper are also present, along with some olive oil in a glass container. Sprigs of fresh green herbs are scattered around. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity. Each ingredient plays an important role in balancing the flavors, textures, and colors of the salad to create a dish that’s as pleasing to the eye as it is to the palate.

1 cup dry orzo: This tiny, rice-shaped pasta adds a tender, chewy base that soaks up the dressing beautifully.
½ pound asparagus: Fresh asparagus spears sliced into 2-inch pieces bring a crisp, green crunch and a subtle grassy flavor.
3 tablespoons extra-virgin olive oil: High-quality olive oil glues all the flavors together with its rich, fruity depth.
3 tablespoons lemon juice: Bright and tangy, lemon juice lifts the entire salad and adds refreshing acidity.
1 teaspoon lemon zest: Lemon zest adds aromatic citrus oils that enhance the lemon flavor without extra tartness.
1 garlic clove: Minced or pressed garlic gives a gentle but savory punch to the dressing.
1 15-ounce can quartered artichoke hearts in water: These bring a tender, slightly nutty flavor and heartiness; draining and slicing them ensures perfect texture.
½ teaspoon kosher salt: A pinch of salt elevates all the individual flavors to be bright and well-rounded.
½ teaspoon freshly ground black pepper: Adds a slight warmth and depth, balancing the lemony notes.
2 tablespoons fresh dill: Fragrant and herbaceous, dill complements the vegetables with its anise-like aroma.
2 tablespoons fresh mint: Mint adds an unexpected, cool freshness that makes the salad pop.
¼ cup roasted, salted pistachios: These add a lovely crunch and a subtle nutty richness to contrast the soft orzo and feta.
⅓ cup crumbled feta: Creamy, tangy feta cheese rounds out the dish with its classic Mediterranean flair.

How to Make Orzo Salad with Asparagus, Artichoke Hearts, and Feta Recipe

Step 1: Cook the Orzo and Asparagus

Start by bringing a medium-sized pot of water to a rolling boil and generously salting it; this step is crucial to flavor the orzo from within. Add the orzo and cook for about 8 minutes until it reaches that perfect al dente texture. Then, toss in the sliced asparagus pieces for just one minute to keep them crisp and vibrant green. Drain both together and set aside, allowing the asparagus to retain a slight snap without getting mushy.

Step 2: Prepare the Dressing and Artichokes

While the orzo cooks, mix the lemon zest, lemon juice, extra-virgin olive oil, minced garlic, salt, and freshly ground black pepper in a bowl. Whisk it vigorously until the mixture emulsifies into a harmonious dressing. Next, stir in the quartered and drained artichoke hearts, slicing them in half again for smaller bite-sized pieces. This infusion of tangy lemon and garlic will soak nicely into the artichokes, adding a burst of flavor to each forkful.

Step 3: Combine and Chill

Once the orzo and asparagus are drained and slightly cooled, transfer them to a large serving bowl. Toss everything with the artichoke and lemon dressing ensuring every grain and vegetable piece is coated. Let the salad rest for a few minutes so the flavors mingle and the whole mixture cools down to room temperature.

Step 4: Fresh Herbs and Feta Finish

Stir in the fresh chopped dill and mint, which add vibrant color and lively herbal notes that brighten the flavor profile. Sprinkle in the crumbled feta, folding it gently to keep the cheese from breaking down too much. Just before serving, top the salad with the crunchy, roasted pistachios, and if you desire, an extra little sprinkle of feta to make every bite irresistibly creamy and nutty. This final flourish elevates your Orzo Salad with Asparagus, Artichoke Hearts, and Feta Recipe to a true showstopper.

How to Serve Orzo Salad with Asparagus, Artichoke Hearts, and Feta Recipe

A clear glass bowl filled with a colorful mix of pasta and vegetables sits on a white marbled surface. The main layers include small, pale yellow orzo pasta pieces, bright green asparagus cut into short segments, and light yellow artichoke heart wedges. Scattered throughout are chunks of white cheese, likely feta, with a crumbly texture, and whole pistachio nuts adding a brown and green contrast. Fresh herbs with thin, delicate green leaves are sprinkled on top, along with a light dusting of black pepper. Two wooden spoons rest in the bowl, slightly mixing the ingredients photo taken with an iphone --ar 4:5 --v 7

Garnishes

For added flair and flavor, try garnishing with a few lemon wedges on the side to allow guests to squeeze extra citrus if they wish. Fresh herbs like mint or dill sprigs on top instantly make the salad look fresh and inviting, while a drizzle of good olive oil enhances its glossy appeal.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light yet filling meal. It can also accompany Mediterranean mezze platters or be served alongside warm flatbreads. Because it holds its own as a hearty vegetarian option, it’s a fantastic addition to any picnic or potluck spread.

Creative Ways to Present

Serve this salad in colorful bowls or on large platters decorated with extra pistachios and feta crumbles for a vibrant presentation. For a party, consider layering it in clear glass jars to show off the different ingredients. You can also serve spoonfuls atop crisp lettuce leaves as refreshing bite-sized appetizers.

Make Ahead and Storage

Storing Leftovers

This Orzo Salad with Asparagus, Artichoke Hearts, and Feta Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making leftovers just as delightful as fresh.

Freezing

Because this salad contains fresh herbs, asparagus, and feta, freezing is not recommended as it can change the texture and flavor when thawed.

Reheating

Since this is a cold salad, reheating is unnecessary. If you prefer it slightly warmed, gently toss it in a pan until just heated through, but most people enjoy this salad chilled or at room temperature to best savor its crispness and freshness.

FAQs

Can I use frozen asparagus for this salad?

While fresh asparagus is ideal for its crisp texture and vibrant color, you can use frozen asparagus that has been thawed and patted dry. Just be mindful it may be softer, so adjust the cooking time accordingly to avoid overcooking.

Is it necessary to use both dill and mint?

You can use one or the other if preferred, but the combination of dill and mint adds a wonderful complexity and freshness that’s crucial to the salad’s bright flavor profile.

Can I substitute the pistachios for another nut?

Absolutely! Toasted almonds, walnuts, or pine nuts make excellent alternatives and provide a similar crunchy contrast to the creamy feta and tender orzo.

How can I make this salad vegan?

Simply omit the feta cheese or replace it with a plant-based cheese alternative. The salad’s other components are naturally vegan and just as delicious.

What’s the best way to cook orzo to avoid it getting mushy?

Make sure to cook orzo in plenty of boiling, salted water and taste it frequently near the 8-minute mark. Drain it promptly as soon as it is al dente, then toss with the asparagus and rinse briefly under cold water if you want to stop the cooking process immediately.

Final Thoughts

I genuinely hope you give this Orzo Salad with Asparagus, Artichoke Hearts, and Feta Recipe a try because it’s one of those dishes that feels effortlessly special. It’s refreshing, packed with layers of flavor, and has the perfect balance of textures that make every forkful exciting. Whether you’re serving it as a main course on a sunny afternoon or bringing it to a potluck, it’s bound to become a beloved favorite in your recipe rotation. Enjoy the bright, fresh taste of Mediterranean-inspired goodness in every bite!