Description
Teeming with fresh herbs, bright lemon, tangy feta, crunchy pistachios, artichoke hearts, and tender asparagus, this orzo salad is the perfect spring side dish.
Ingredients
- 1 cup dry orzo
- ½ pound asparagus, about ½ a bunch, spears sliced into 2-inch pieces (about 4 pieces per spear)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced or pressed
- 1 15-ounce can quartered artichoke hearts in water, drained then sliced in half again
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- ¼ cup roasted, salted pistachios, chopped
- ⅓ cup crumbled feta
Instructions
1. 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.
2. While the orzo is cooking, add the lemon zest, lemon juice, olive oil, garlic, and ½ teaspoon salt and freshly ground black pepper to a bowl and whisk to emulsify. Add the chopped artichokes and stir to coat.
3. Once the orzo and asparagus are ready, drain them then add them to the serving bowl. Toss to combine.
4. Wait a few minutes to let everything cool down, then stir in the dill, mint, and feta.
5. Top with chopped pistachios and more feta if you’d like just before serving.
Notes
For extra flavor, use marinated artichoke hearts instead of canned.
This salad tastes great served at room temperature or chilled.
Make it ahead of time and store in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 202
- Sugar: 2
- Sodium: 297
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 8
- Cholesterol: 14