Asparagus Lemon Orzo Salad (Print Version)

Light Mediterranean pasta with fresh asparagus, tangy lemon dressing, and salty Parmesan. Quick and satisfying for warm weather dining.

# What You'll Need:

→ Pasta

01 - 1 cup orzo pasta
02 - Salt for pasta water

→ Vegetables

03 - 1 bunch fresh asparagus, tough ends trimmed
04 - 2 cups baby arugula, optional

→ Cheese and Nuts

05 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
06 - 1/4 cup toasted pine nuts, optional

→ Dressing

07 - 1 large lemon, zested and juiced
08 - 1/4 cup extra-virgin olive oil
09 - 1 small garlic clove, finely minced
10 - 1/2 teaspoon Dijon mustard
11 - 1/2 teaspoon honey or maple syrup
12 - Freshly ground black pepper to taste
13 - Salt to taste

→ Fresh Herbs

14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh basil or mint, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse briefly under cold water, then set aside to cool completely.
02 - While the orzo cooks, use a vegetable peeler to shave asparagus into thin ribbons. If spears are thick, slice lengthwise first. Place ribbons in a large mixing bowl.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, extra-virgin olive oil, minced garlic, Dijon mustard, honey, salt, and black pepper until fully emulsified.
04 - Add cooled orzo, shaved asparagus, arugula if using, Parmesan cheese, pine nuts if using, and fresh herbs to the large bowl. Pour dressing over all ingredients and toss gently until evenly coated.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately, garnished with extra Parmesan cheese if preferred.

# Additional Tips::

01 -
  • It comes together in under 30 minutes, which means you can make it on a weeknight without breaking a sweat.
  • The lemon dressing is so addictive that you'll find yourself drizzling it on everything else for days.
  • It actually tastes better after sitting for a few hours, making it perfect for meal prep or bringing to gatherings.
02 -
  • If you skip the cold rinse on the pasta, the residual heat will continue cooking it and you'll end up with mushiness instead of that perfect tender texture.
  • Make the dressing while the pasta is still warm and combine everything while it's still hot—that's when the orzo actually absorbs the flavors instead of just sitting on top.
03 -
  • Toast your pine nuts in a dry skillet for just a couple of minutes before adding them—it wakes up their flavor and keeps them from tasting flat.
  • If you can't find baby arugula or don't like it, fresh spinach wilts perfectly into the warm orzo and adds another layer of green without changing the vibe of the dish.
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