Description
A vibrant and refreshing Orzo Salad with tender asparagus, tangy artichoke hearts, and creamy feta, tossed in a zesty lemon and garlic dressing, then garnished with fresh herbs and crunchy pistachios. Perfect as a light lunch or a side dish for any meal.
Ingredients
Orzo and Vegetables
- 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
Dressing
- 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
Herbs and Toppings
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- ¼ cup roasted, salted pistachios, chopped
- ⅓ cup crumbled feta, plus extra for topping
Instructions
- Cook Orzo and Asparagus: 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 until al dente. Add the asparagus pieces during the last minute of cooking to blanch them. Drain both orzo and asparagus and transfer to a serving bowl.
- Prepare Dressing: While the orzo cooks, combine the lemon zest, lemon juice, olive oil, minced garlic, salt, and freshly ground black pepper in a bowl. Whisk vigorously until the mixture emulsifies and becomes well blended.
- Add Artichokes and Toss Salad: Stir the drained and halved artichoke hearts into the dressing, coating them evenly. Pour this mixture over the warm orzo and asparagus. Toss thoroughly to combine and allow the salad to cool for a few minutes.
- Finish with Herbs, Feta, and Pistachios: Once the salad has cooled to room temperature, fold in the chopped fresh dill, mint, and crumbled feta cheese. Just before serving, sprinkle the salad with chopped roasted pistachios and additional feta if desired for extra flavor and texture.
Notes
- For best flavor, let the salad rest for 10-15 minutes after mixing to allow herbs and dressing to meld.
- You can substitute fresh lemon juice with bottled lemon juice in a pinch, but fresh is recommended.
- This salad can be served chilled or at room temperature.
- Feel free to add cherry tomatoes or cucumbers for extra freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
