Orzo with Asparagus & Feta

This refreshing orzo salad brings the Mediterranean to your table in just 20 minutes. With tender asparagus, tangy artichoke hearts, and the bright pop of lemon, it's the perfect balance of textures and flavors. I serve this at nearly every spring gathering and always return home with an empty bowl.

I first created this salad for a neighborhood potluck when I needed something that could sit out comfortably. Five years later, it's still requested whenever I ask what I should bring to a gathering.

Ingredients

• 1 cup dry orzo: the small rice shaped pasta cooks quickly and holds dressing beautifully
• 1/2 pound asparagus: look for medium thickness spears with tight closed tips
• 3 tablespoons extra virgin olive oil: use your best quality for maximum flavor
• 3 tablespoons lemon juice: fresh squeezed gives the brightest flavor
• 1 teaspoon lemon zest: adds intense citrus notes without additional acidity
• 1 garlic clove: choose firm bulbs without any sprouting
• 1 can artichoke hearts: in water not oil for a cleaner flavor
• Fresh herbs dill and mint: the combination is quintessentially Mediterranean
• 1/4 cup pistachios: adds essential crunch and nutty flavor
• 1/3 cup feta: authentic Greek feta made from sheep's milk has the best tang

Step-by-Step Instructions

Cook the pasta and asparagus:

Bring a medium pot of water to a rolling boil before adding salt and orzo. Cook the pasta for 8 minutes until just tender. Add asparagus pieces during the final minute of cooking to blanch them perfectly without becoming mushy. The asparagus should remain bright green and have a slight crispness.

Make the dressing:

While the pasta cooks, combine lemon juice, zest, olive oil, garlic, salt and pepper in a large serving bowl. Whisk thoroughly until the mixture becomes slightly thickened and emulsified. This creates a silky coating that will cling to each piece of orzo.

Combine components:

Add drained artichoke pieces to the dressing and stir to coat them well. Once pasta and asparagus are cooked, drain thoroughly and transfer immediately to the serving bowl. Toss everything together while still warm to help absorb flavors.

Finish the salad:

Allow the mixture to cool for about 5 minutes before adding the delicate herbs and cheese. Gently fold in dill, mint and feta. Just before serving, sprinkle chopped pistachios on top for maximum crunch.

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The first time I made this salad, I accidentally doubled the herbs and discovered it was even better that way. Now I occasionally add even more fresh herbs than the recipe calls for, especially when my garden is overflowing with mint in the summer.

Make Ahead Tips

This salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance, keeping the pistachios separate until serving to maintain their crunch. Store in an airtight container in the refrigerator, then bring to room temperature before serving for the best flavor. If making ahead, I often reserve a little extra dressing to refresh the salad just before serving.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Green peas make an excellent replacement for asparagus in winter months. Cherry tomatoes and cucumber create a more summery version. The herb combination can be adjusted too. Basil and parsley work beautifully if you don't have mint and dill. For a more substantial meal, add grilled chicken or shrimp. If you can't find pistachios, toasted pine nuts or almonds provide similar texture.

Serving Suggestions

This versatile salad pairs beautifully with nearly any Mediterranean main course. Serve alongside grilled lamb chops, roasted chicken, or salmon for a complete meal. For a vegetarian spread, offer it with hummus, warm pita, and roasted vegetables. The salad travels well for picnics and potlucks, making it perfect for outdoor gatherings. I particularly enjoy serving it with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the bright lemon flavors.

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Frequently Asked Questions

→ Can I use a different type of pasta instead of orzo?

Yes, you can substitute orzo with small pasta shapes like couscous, ditalini, or pearl barley for a similar texture.

→ How do I keep asparagus tender and not overcooked?

Blanch the asparagus by cooking it briefly in boiling water, then drain immediately. This keeps it crisp while tenderizing it lightly.

→ Can this dish be made ahead of time?

Yes, this dish can be prepared a day in advance. Store it in the refrigerator and toss the pistachios in just before serving to keep them crunchy.

→ What other herbs can I use instead of dill and mint?

Parsley, basil, or cilantro can be great alternatives, offering their unique flavors to complement the dish.

→ Can I add protein to this dish?

Absolutely! Grilled chicken, shrimp, or chickpeas would pair wonderfully with the flavors of this dish.

→ Is this dish served warm or cold?

This dish can be enjoyed either warm or chilled, making it versatile for different preferences and occasions.