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Lemon Orzo Salad with asparagus & arugula served in a black salad bowl.

Lemon Orzo Salad with Asparagus & Arugula

Gari
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 5 people
Calories 165 kcal

Equipment

Instant Pot
Mixing Bowl
Whisk

Ingredients
  

  • 1 cup Orzo Pasta
  • 2 cups Water
  • ½ Red Onion chopped
  • 1 -2 Persian Cucumber diced
  • 10-15 Cherry Tomatoes cut in half
  • 2 handful Arugula
  • 5-6 Mini Sweet Peppers or 1 Green & Red Bell Peppers
  • ¼ cups Olives cut in half
  • 1 handful Mint Leaves chopped
  • ¼ cup Vegan Feta Cheese or regular Feta Cheese
  • Salt & Pepper

Roasted Asparagus

  • 5-6 Asparagus discard the trims
  • 1 teaspoon Olive Oil
  • Salt & Pepper

Lemon Vinaigrette

  • 1 tablespoon Lemon Zest
  • ¼ cup Lemon Juice
  • ¼ cup Olive Oil Extra Virgin
  • 1 teaspoon Cilantro finely chopped
  • 1 tablespoon Garlic minced
  • 2 tablespoon Honey or Maple Syrup
  • Salt & Pepper

Instructions
 

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 the air 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!

Video

Notes

  1. 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.).
  2. 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.
  3. Before serving, you can store the salad in the refrigerator for 30 minutes. That way, the flavor will be combined properly.
  4. You can serve it hot or cold.
  5. You can also add nuts like pine nuts or sliced almonds for the crunch.
STORAGE
Lemon 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 saladcorn on the cobbaked potatoessweet 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
%
Calcium
 
23
mg
2
%
Vitamin C
 
8
mg
10
%
Vitamin A
 
177
IU
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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