Lemon Orzo Salad with Asparagus & Arugula is a colorful and vibrant summer dish that makes you feel full and tastes light and fresh in every single bite. It is made by combining orzo, cherry tomatoes, onions, mini peppers, red onion, cucumber, roasted asparagus, arugula, olives, and feta cheese with delicious lemon vinaigrette.
Toss all the ingredients in a grinder or a bowl. Whisk until well combined. Let it sit for 10-15 minutes, while you prepare the orzo.
Cook Orzo:
Instant Pot: In 1 cup of Orzo Pasta, add 2 cups of water. And pressure cook for 3 minutes with the vent in the sealing position. Once the timer beeps, immediately do Quick Release. When pressure is released then open the lid.Stove-Top: Add 1 cup of Orzo Pasta in boiling water. And boil for 8-9 minutes or as per instructions mentioned in the box.(Note: Drain the liquid and soak the orzo in cold water to avoid sticking:.
Roasted Asparagus:
You roast the Asparagus in the oven or in theair fryer.Preheat the oven to 400°F for 10-15 minutes. Discard the ends of asparagus and trim them. On a baking sheet, add asparagus. Spray olive oil and season them with salt & pepper. Mix them until asparagus is well coated.
Place the baking sheet in the preheated oven. bake for 10-15 minutes or until a little charred.
Assemble the Salad:
In a salad bowl or a big bowl, add cooked orzo. Next, add onions, mini peppers, cucumbers, cherry tomatoes, arugula, roasted asparagus, olives, mint leaves, and feta cheese. Season with salt and pepper.
Pour in the prepared Lemon Vinaigrette. Mix it properly and serve it hot or cold, and enjoy!
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Notes
Add as many veggies as you can. This salad tastes best with vibrant & colorful crunchy veggies. You can use onion, bell peppers, cucumber, cherry tomatoes, and greens (like spinach, arugula, kale, etc.).
You can also add some protein. If you want it vegan or vegetarian, you can use some grilled or roasted tofu or chickpeas. I also love it with some sprouted lentils. Also, do try my Green Lentil Sprouts Chaat.
Before serving, you can store the salad in the refrigerator for 30 minutes. That way, the flavor will be combined properly.
You can serve it hot or cold.
You can also add nuts like pine nuts or sliced almonds for the crunch.
STORAGELemon Orzo Salad tastes good when served fresh. But if you have some leftovers or want to make them early, you can still store them in the refrigerator. Orzo Salad stays good for 3-5 days in the fridge.WHAT TO SERVE IT WITH? It is such a delicious salad that you can serve it as a main dish or side with some corn salad, corn on the cob, baked potatoes, sweet potato nachos, etc.
Nutrition Facts
Lemon Orzo Salad with Asparagus & Arugula
Serving Size
1 grams
Amount per Serving
Calories
165
Calories from Fat 27
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
214
mg
9
%
Potassium
130
mg
4
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
5
g
10
%
Vitamin A
177
IU
4
%
Vitamin C
8
mg
10
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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