Orzo with Asparagus & Feta (Print Version)
# Ingredients:
→ Orzo Salad Ingredients
01 -
1 cup dry orzo
02 -
½ pound asparagus, spears sliced into 2-inch pieces (about 4 pieces per spear)
03 -
3 tablespoons extra-virgin olive oil
04 -
3 tablespoons lemon juice
05 -
1 teaspoon lemon zest
06 -
1 garlic clove, minced or pressed
07 -
1 15-ounce can quartered artichoke hearts in water, drained and sliced in half again
08 -
½ teaspoon kosher salt
09 -
½ teaspoon freshly ground black pepper
10 -
2 tablespoons fresh dill, chopped
11 -
2 tablespoons fresh mint, chopped
12 -
¼ cup roasted, salted pistachios, chopped
13 -
⅓ cup crumbled feta
# Instructions:
01 -
Fill a medium-sized pot with water and bring it to a boil. Once boiling, generously salt the water. Add the orzo and cook for about 8 minutes or until al dente. Add the asparagus and cook for 1 minute more, then drain.
02 -
While the orzo is cooking, add the lemon zest, lemon juice, olive oil, garlic, ½ teaspoon kosher salt, and freshly ground black pepper to a bowl. Whisk until the mixture is emulsified. Add the chopped artichoke hearts and stir to coat.
03 -
Once the orzo and asparagus are ready, drain them thoroughly then add them to the bowl with the dressing. Toss to combine.
04 -
Allow the mixture to cool slightly, then stir in the chopped dill, mint, and crumbled feta.
05 -
Top the salad with chopped pistachios and additional feta if desired just before serving.
# Notes:
01 -
Allow the salad to cool slightly before adding fresh herbs to retain their flavor.
02 -
Use high-quality extra-virgin olive oil for the best flavor.