Easy Spring Orzo with Asparagus & Feta Recipe: Fresh & Zesty

Springtime calls for vibrant, fresh dishes that burst with flavor and seasonal asparagus orzo elevates simple ingredients into a delightful culinary experience.

The creamy texture of orzo pairs perfectly with tender asparagus spears and tangy feta cheese.

Crisp green asparagus adds a delicate crunch to this Mediterranean-inspired pasta.

Each forkful brings a harmonious blend of textures and bright, herbaceous notes.

The light and satisfying combination makes this dish a perfect lunch or side for any occasion.

Grab a fork and savor the delicious blend of Mediterranean-inspired ingredients that come together in minutes.

Why Orzo With Asparagus & Feta Is So Tempting

• Whip up this delightful orzo dish with minimal cooking skills, perfect for beginners or busy home cooks looking for a hassle-free meal.
• Combine fresh asparagus, herbs, and protein-rich feta for a wholesome dish that delivers both flavor and nutrition in every bite.
• Serve as a vibrant side dish at potlucks, picnics, or family gatherings, guaranteed to impress guests with its Mediterranean-inspired taste and colorful presentation.
• Leverage spring’s fresh asparagus and bright herbs to create a light, refreshing meal that celebrates seasonal ingredients with minimal effort.

The Ingredients You’ll Need for Orzo & Asparagus

• Orzo: A small, rice-shaped pasta that creates a delightful texture in this salad.

• Asparagus, Artichoke Hearts: Fresh green vegetables that add a light, earthy flavor and crisp texture to the dish.

• Dill, Mint: Aromatic herbs that bring a bright, fresh note to the salad.

• Feta Cheese: A tangy, crumbly cheese that provides a creamy contrast to the vegetables.
• Pistachios: Crunchy nuts that add a nutty flavor and interesting texture.

• Lemon Zest, Lemon Juice: Citrus elements that provide a zesty, refreshing brightness.
• Olive Oil: Smooth base that helps bind the dressing and add richness.
• Garlic: Adds a pungent, aromatic flavor to the dressing.

• Kosher Salt, Black Pepper: Classic seasonings that enhance the overall flavor profile of the dish.

Tools That Make Orzo With Feta a Breeze

• Medium-sized pot: Perfect for boiling orzo and asparagus, ensuring even cooking.
• Colander: Essential for draining pasta and vegetables without losing any ingredients.
• Mixing bowl: Large enough to combine dressing, orzo, asparagus, and herbs.
• Whisk: Helps create a smooth, well-blended dressing by emulsifying ingredients.
• Cutting board: Needed for chopping artichoke hearts, herbs, and preparing garnishes.
• Sharp knife: Crucial for precise chopping of dill, mint, and pistachios.
• Measuring spoons: Helps accurately measure salt and other small quantities.
• Zester or grater: Perfect for extracting lemon zest without bitter white pith.

How to Make Orzo With Asparagus and Feta Cheese

Step 1: Boil Pasta and Vegetable

Grab a medium pot and fill it with water.

Bring the water to a rolling boil and sprinkle in a generous amount of salt.

Drop the orzo into the bubbling water and let it cook until it reaches that perfect tender-yet-firm texture, about 8 minutes.

Toss in the asparagus for a final minute of cooking, then drain everything in a colander.

Step 2: Whip Up Zesty Dressing

While the pasta dances in the pot, create a vibrant dressing.

• Lemon zest
• Freshly squeezed lemon juice
• Olive oil
• Minced garlic
• Kosher salt
• Freshly ground black pepper

Whisk these ingredients until they become a smooth, unified mixture.

Fold in the chopped artichoke hearts, coating them in the bright, tangy sauce.

Step 3: Mix Pasta and Dressing

Transfer the drained orzo and asparagus into the bowl with the dressing.

Gently toss everything together, ensuring each pasta piece gets a delicious coating of the lemony goodness.

Step 4: Sprinkle in Fresh Herbs and Cheese

Let the mixture cool down slightly.

• Chopped fresh dill
• Torn mint leaves
• Crumbled feta cheese

The herbs will add a burst of freshness that elevates the entire dish.

Step 5: Final Flourish

Just before serving, scatter chopped pistachios over the top.

Add an extra sprinkle of feta if you’re feeling indulgent.

The nuts will provide a delightful crunch that contrasts beautifully with the creamy cheese and tender pasta.

Orzo & Feta: Pro Kitchen Tips for Success

• Ensure orzo is cooked al dente by testing a few grains before draining to prevent mushy texture.
• Chop dill and mint finely to distribute flavor evenly throughout the dish without overwhelming other ingredients.
• Let the orzo cool slightly before adding herbs and cheese to prevent wilting and maintain fresh taste.
• Whisk dressing ingredients vigorously to create a smooth emulsion that coats pasta and vegetables evenly.
• Toast pistachios lightly before chopping to boost their nutty flavor and add extra crunch to the salad.

Ways to Change Up Orzo With Asparagus & Feta

• Mediterranean Quinoa Swap: Replace orzo with quinoa for a protein-packed, gluten-free alternative that maintains the fresh, herbal flavors of the original recipe.
• Vegan Herbal Remix: Substitute feta with nutritional yeast or vegan feta, use plant-based olive oil, and keep the vibrant herb and vegetable combination for a dairy-free version.
• Grilled Vegetable Fusion: Swap boiled asparagus with grilled asparagus and add roasted zucchini or bell peppers for a smoky, caramelized flavor profile that enhances the dish’s complexity.
• Protein Power Bowl: Include grilled chicken or chickpeas to transform the recipe into a more substantial main course while preserving the original’s light, zesty character.

Delicious Ways to Serve Orzo With Asparagus

• Picnic Perfect Plate: Pack this orzo salad in a tight container for a delightful outdoor lunch that travels beautifully and tastes fresh.
• Mediterranean Mezze Moment: Serve alongside grilled chicken or fish, creating a vibrant Mediterranean-style spread that highlights the herb and feta flavors.
• Dinner Party Elegance: Present this colorful dish in a large white serving bowl, letting the green asparagus and white feta create a stunning visual contrast that impresses guests.
• Leftover Magic: Enjoy chilled the next day as a refreshing cold pasta salad, with the herbs and lemon dressing maintaining its bright, zesty character.

Storage Tips for Keeping Orzo With Feta Fresh

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness.
• Pack the orzo salad in a freezer-safe container, leaving some space for expansion. Freeze for up to 1 month, but note that the texture of asparagus and herbs might slightly change upon thawing.
• Gently warm the salad in a microwave, stirring every 30 seconds to distribute heat evenly. Alternatively, reheat in a skillet over low heat, adding a splash of water or olive oil to prevent drying out.

FAQs

• What type of pasta is used in this recipe?

Orzo is a small, rice-shaped pasta that works perfectly in this light and fresh dish, providing a delicate texture and ability to absorb the lemony dressing.

• Can I substitute the herbs if I don’t have dill or mint?

Absolutely! You can use fresh parsley or basil as alternatives. These herbs will still provide a bright, fresh flavor to the orzo salad while maintaining the dish’s overall character.

• Is this recipe suitable for vegetarians?

Yes, this orzo salad is completely vegetarian-friendly. It contains no meat and can easily be adapted to be a main course or side dish for vegetarian meals.

Orzo with Asparagus & Feta Recipe

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4.8 from 21 reviews

• Total Time: 18 minutes
• Yield: 4 1x

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Description

Mediterranean Orzo with Asparagus & Feta blends creamy pasta with crisp spring vegetables and tangy cheese. Fresh ingredients create a simple yet elegant Greek-inspired dish perfect for light lunches or side dishes.

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Ingredients

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Main Ingredients:

• 1 cup dry orzo
• 1/2 pound (226 grams) asparagus, spears sliced into 2-inch pieces (about 4 pieces per spear)
• 1 15-ounce (425 grams) can quartered artichoke hearts in water, drained and sliced in half again
• 1/3 cup crumbled feta

Dressing and Seasoning:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced or pressed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Herbs and Garnish:

• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1/4 cup roasted, salted pistachios, chopped

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Instructions

1. Bring a medium pot of water to a rolling boil, add generous salt, and cook orzo for 8 minutes until perfectly tender, introducing asparagus during the final minute of cooking.
2. While orzo simmers, craft a vibrant dressing by whisking together lemon zest, lemon juice, olive oil, minced garlic, salt, and freshly ground black pepper until smoothly integrated.
3. Gently fold artichoke hearts into the dressing, ensuring each piece is delicately coated with the citrusy vinaigrette.
4. Drain orzo and asparagus completely, then immediately transfer into the prepared dressing, tossing carefully to distribute flavors evenly throughout the mixture.
5. Allow the pasta blend to cool slightly, then incorporate fresh dill, mint, and crumbled feta, creating a harmonious Mediterranean-inspired medley.
6. Finish the dish by scattering chopped pistachios and an additional sprinkle of feta across the top, providing delightful texture and visual appeal just before serving.

Notes

• Pasta Perfection: Choose high-quality orzo for the best texture and flavor absorption.
• Quick Cooking Hack: Blanch asparagus briefly to maintain its vibrant green color and crisp-tender texture.
• Herb Freshness: Use fresh dill and mint directly from the stem for maximum aromatic intensity.
• Dietary Flexibility: Swap feta with vegan cheese or nutritional yeast for a dairy-free version, and use gluten-free orzo for a celiac-friendly alternative.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Lunch, Dinner, Snacks
• Method: Boiling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 10 mg