This bright and colorful orzo salad is perfect for warm days. It has tender asparagus, tasty artichoke hearts, and creamy feta cheese, making every bite a treat!
Honestly, I can’t get enough of this salad. It’s quick to whip up, and I love that it tastes amazing whether it’s served cold or at room temperature. Cheers to summer flavors! 🌞
Key Ingredients & Substitutions
Orzo Pasta: This small, rice-shaped pasta is perfect for salads. If you can’t find orzo, feel free to use other small pasta shapes like ditalini or even quinoa for a gluten-free option. I’ve experimented with both and they work well!
Asparagus: Fresh asparagus is key here, but if it’s out of season, you can use frozen asparagus or even green beans cut into similar lengths. I always prefer fresh, as it adds a great crunch!
Artichoke Hearts: Canned artichokes save time, but you can use fresh or frozen artichokes if you have the time to prepare them. I usually keep a can handy for quick salads.
Feta Cheese: This brings a tangy kick to the salad. If you’re not a fan, goat cheese or even cottage cheese can work as a milder substitute. Crumbled feta’s texture is delightful, so keep that in mind when choosing!
Dill: Fresh dill adds a fantastic flavor. Dill weed works too, but I always opt for fresh when I can. If you’re not a dill fan, parsley or basil can turn a fresh twist on the flavor!
How Do I Cook Orzo Perfectly Without Overcooking?
Cooking orzo might seem easy, but it’s important to get it just right. Follow these simple steps to ensure it turns out perfectly al dente:
- Start with a large pot of boiling salted water. This helps the pasta cook evenly.
- Add the orzo and stir occasionally. Check the package for cooking time; usually, it’s around 8-10 minutes.
- With about 2-3 minutes left, add in your asparagus pieces. This way, they’ll cook but retain a good crunch!
- Once cooked, drain the orzo and asparagus together. Rinse them under cold water to stop the cooking process and cool them down.
This method keeps both the orzo and asparagus perfectly cooked! Enjoy your fresh salad without mushy pasta.
How to Make Orzo Salad With Asparagus, Artichoke Hearts, And Feta
Ingredients You’ll Need:
For the Salad:
- 1 cup orzo pasta
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 can artichoke hearts, drained and chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup green onions, sliced
- 1/4 cup fresh dill, chopped (or 1 tablespoon dill weed)
- 1/4 cup toasted pine nuts
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare, plus 30 minutes to chill in the refrigerator. You’ll spend a few minutes cooking the orzo and mixing everything together, then just let it chill so the flavors can blend beautifully!
Step-by-Step Instructions:
1. Cook the Orzo:
Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until it’s al dente. When there are just 2-3 minutes left on the cooking time, toss in the asparagus pieces. Once done, drain the orzo and asparagus, then rinse them under cold water to stop the cooking process. This will keep them from getting mushy.
2. Prepare the Salad Base:
In a big bowl, combine the cooked orzo and asparagus with the chopped artichoke hearts, crumbled feta cheese, sliced green onions, and chopped dill. Give it a gentle stir to mix everything together.
3. Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until everything is well combined. This dressing will enhance all the flavors in your salad!
4. Combine:
Pour the dressing over the orzo mixture. Gently toss everything together using a large spoon or a spatula, making sure that all the ingredients are nicely coated with the dressing.
5. Add Pine Nuts:
Sprinkle the toasted pine nuts over the top of the salad. Give it one last gentle toss to mix them in without breaking them apart. Pine nuts add a lovely crunch!
6. Chill and Serve:
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling step is key as it allows the flavors to meld together perfectly. Serve the salad cold or at room temperature, and enjoy your refreshing summer dish!
Can I Substitute Another Type of Pasta?
Absolutely! If you don’t have orzo on hand, you can use any small pasta shape like couscous, ditalini, or even small shells. Just be sure to cook according to package instructions, adjusting the cooking time accordingly if it’s a different pasta type.
What if I Don’t Have Fresh Dill?
No worries! If fresh dill isn’t available, you can use 1 tablespoon of dried dill weed instead. Dried herbs are usually more concentrated, so less is more. Alternatively, basil or parsley can also work well for a different flavor profile!
How Long Will the Salad Last in the Fridge?
This orzo salad can last in the fridge for up to 3 days when stored in an airtight container. Just give it a gentle toss before serving to redistribute the dressing and rejuvenate the flavors. If it seems a bit dry, drizzle a little olive oil or lemon juice to freshen it up.
Can I Add Other Vegetables?
Definitely! Feel free to get creative. Cherry tomatoes, bell peppers, or roasted zucchini would all make great additions. Just consider how to balance the cooking times; you’ll want to add veggies that complement the asparagus in texture and taste!
