Description
As the sun shines brighter and the days grow longer, I find myself craving lighter meals that burst with flavor. That’s where my Orzo Salad With Asparagus, Artichoke Hearts & Feta comes in! This refreshing dish is not just a quick solution for a busy day; it’s also a delightful way to impress your loved ones.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups asparagus, trimmed and cut into 1-inch pieces
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
- In the last 2 minutes of cooking, add the asparagus to the pot.
- Drain the orzo and asparagus, then rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked orzo and asparagus with the artichoke hearts, cherry tomatoes, feta cheese, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- This salad can be served as a side dish or a light main course.
- For best flavor, refrigerate for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg