Description
A light and refreshing pasta salad with tender orzo, crisp asparagus, tangy artichoke hearts, and salty feta cheese, perfect for a spring lunch or side dish.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 can (14 oz) artichoke hearts, drained and quartered
- 4 oz crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente, about 8 minutes. During the last 2 minutes of cooking, add the asparagus pieces. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the cooked orzo and asparagus, artichoke hearts, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, and minced garlic. Pour over the salad and toss gently to coat. Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Notes
You can customize the seasonings to taste. For added flavor, try adding a pinch of dried oregano or red pepper flakes.