Description
You will enjoy this refreshing pasta salad. It combines tender orzo with crisp asparagus and savory artichokes. Feta cheese adds a salty finish.
Ingredients
Scale
- 8 ounces orzo pasta
- 1 bunch fresh asparagus, cut into pieces
- 14 ounces canned artichoke hearts, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil a large pot of salted water.
- Cook the orzo according to the package directions.
- Add the asparagus pieces to the water during the last 3 minutes of cooking.
- Drain the pasta and asparagus in a colander.
- Rinse the mixture with cold water.
- Whisk olive oil, lemon juice, and garlic in a large bowl.
- Add the cooked orzo and asparagus to the bowl.
- Mix in the artichokes, red onion, and parsley.
- Stir in the feta cheese.
- Season with salt and pepper before you serve.
Notes
- Chill the salad for 30 minutes to blend flavors.
- Keep leftovers in an airtight container.
- Add grilled shrimp for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Calories: 320
Keywords: Orzo Salad, Asparagus, Artichoke Hearts, Feta, Mediterranean Salad