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Lemon Orzo Salad with Arugula, Asparagus, and Feta

Vegetarian

This bright and herbaceous lemon orzo pasta salad with arugula, asparagus, and feta is a delightful side dish celebrating fresh Spring produce. Naturally vegetarian and gluten-free adaptable.

Bowl of orzo salad with arugula, asparagus, and feta with lemon wedges.

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What you’ll love about this recipe


  • It’s simple! There is nothing hard about preparing the salad and it takes just 30-minutes. Additionally, it requires little prep work and no special kitchen tools.
  • The flavors! Light and refreshing, well balanced, and flavorful, this salad is bursting with bright lemon, pungent garlic, peppery arugula, and salty feta cheese. Yum!!!
  • It stars fresh sesonal produce! If you love cooking with the seasons and like me, try to squeeze as much asparagus into your diet when it’s at it’s prime, this lemon orzo pasta salad is for you. It’s tossed with fresh asparagus and arugula, both of which are in season in early spring.
Bowl of pasta salad with a kitchen towel, lemon, and asparagus surrounding it.

Ingredients (+ notes & substitutions)


Ingredients for lemon orzo salad with arugula, asparagus, and feta (see recipe card).
  • Olive oil: I recommend light or extra-light extra-virgin olive oil if you have it so the flavor of the oil does not overpower the other flavors this salad has going on. Your standard extra-virgin olive oil will work as well though.
  • Asparagus: Make sure to trim the ends off first. The best way to do so is to just break them off – no need to cut.
  • Kosher salt: To season the pasta water and the pasta salad.
  • Orzo: If you’re not familiar with orzo, it is a short-cut pasta that resembles a grain of rice. There are even gluten-free versions available if you so choose.
  • Garlic
  • Lemon juice: I highly recommend fresh squeezed lemon juice for this recipe. Bottled lemon juice will work fine in a pinch, however.
  • Ground black pepper: Preferrably freshly ground.
  • Arugula: An herb that belongs to the mustard family, arugula is peppery and slightly bitter.
  • Feta: If you can find, get the block style feta and crumble it yourself. It is moister and more flavorful than the pre-crumbled variety.

How to make lemon orzo salad with asparagus, arugula, and feta (+tips)


1. Prepare the orzo pasta in salted water, al dente, according to package instructions. Immediately transfer the cooked pasta to a colander over the sink and run cold water over it until cool.

2. Meanwhile, fill a large pot halfway with water and bring it to a boil over high heat. Once boiling, add one teaspoon of kosher salt and stir until dissolved. Add the asparagus and cook for 2-3 minutes then transfer to a bowl of ice water.

Blanched asparagus in bowl of ice water.

3. In a liquid measuring cup or a small bowl, combine the lemon juice, olive oil, garlic, remaining salt, and black pepper. Set aside.

Lemon viniagrette in a measuring cup.

4. Transfer the orzo to a large bowl. Add the asparagus, arugula, feta, and the lemon dressing.

Ingredients for pasta salad in a bowl prior to mixing

Toss to combine. Serve immediately or refrigerate for at least 30-minutes prior to serving to allow the flavors to meld.


Storage


Refrigerate for up to seven days in an airtight container.



Bowl of orzo salad atop a kitchen towel with asparagus, lemon halves, and scattered arugula.
Close up of lemony orzo salad with arugula, asparagus, and feta.

More pasta salad recipes prepared with fresh ingredients:


  • Green Goddess Pasta Salad: Making up this green goddess pasta salad is an herbaceous homemade green goddess dressing, fresh Spring vegetables like asparagus, broccoli, and artichokes, and of course, pasta! It’s simple to prepare, takes just 20-minutes, and is gluten-free and vegetarian adaptable.
  • Creamy Pesto Pasta Salad: This crowd-pleasing creamy pesto pasta salad with artichokes, black olives, tomatoes, and red onion is super easy and can be thrown together in just 20 minutes. Naturally vegetarian.
  • Orzo Pesto Pasta Salad: Herbaceous and fresh; this delightful pesto orzo salad with summer vegetables including corn, cucumber, and tomato and fresh mozzarella is simple to prepare in under 20-minutes and a great take-along dish to your next cookout or potluck. Vegetarian and gluten-free adaptable.

If you make this lemon orzo pasta salad with arugula, asparagus, and feta I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Bowl of orzo salad atop a kitchen towel with asparagus, lemon halves, and scattered arugula.

Lemon Orzo Salad w/ Asparagus, Arugula, & Feta

Yield: 10 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This bright and herbaceous lemon orzo pasta salad with arugula, asparagus, and feta is a delightful side dish celebrating fresh Spring produce. Naturally vegetarian and gluten-free adaptable.

Ingredients

  • 2 teaspoons kosher salt, divided
  • 16 ounces uncooked orzo pasta
  • 1 bunch asparagus, approximately 1 pound, ends trimmed and cut into 1-inch pieces
  • 1/4 cup lemon juice, preferrable freshly squeezed
  • 1/4 cup extra-virgin olive oil, divided, preferrably light or extra-light
  • 3 cloves garlic, minced 
  • 1/4 teaspoon ground black pepper
  • 2 heaping cups arugula
  • 4 ounces crumbled feta 

Instructions

  1. Prepare the orzo pasta in salted water, al dente, according to package instructions. Immediately transfer the cooked pasta to a colander over the sink and run cold water over it until cool.
  2. Meanwhile, fill a large pot halfway with water and bring it to a boil over high heat. Once boiling, add one teaspoon of kosher salt and stir until dissolved. Add the asparagus and cook for 2-3 minutes then transfer to a bowl of ice water.
  3. In a liquid measuring cup or a small bowl, combine the lemon juice, olive oil, garlic, remaining salt, and black pepper. Set aside.
  4. Transfer the orzo to a large bowl. Add the asparagus, arugula, feta, and the lemon dressing and toss to combine. Serve immediately or refrigerate for at least 30-minutes prior to serving to allow the flavors to meld.

Storage: Refrigerate for up to seven days in an airtight container.

Nutrition Information:
Yield: 10 Serving Size: 1 cup
Amount Per Serving: Calories: 250Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 361mgCarbohydrates: 35gFiber: 2gSugar: 2gProtein: 8g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Rachel

Sunday 19th of June 2022

Seriously the most delicious salad! We will be enjoying it for Father's day!

Moop Brown

Monday 2nd of May 2022

This recipe is so simple, quick and easy to make which I feel like makes it perfect for those busy weeknights.

Marie

Sunday 1st of May 2022

This gorgeous salad will be one of the first lunches I'll enjoy with the first bunch of local asparagus I'll get at the market! It looks so fresh and I bet it gets even better after sitting for a couple of hours. I have a feeling I'll be making this salad for many picnics this summer, too!

Debbie

Sunday 1st of May 2022

I love this Lemon Orzo Salad!! This was quick to throw together and it was ever better once it sat in the fridge for a little bit. Thanks for a great recipe !

Laura

Saturday 30th of April 2022

I always wanted to try orzo pasta and this recipe was the best one! Flavourful and easy to make it was a hit for the whole family, really happy with it! thanks a lot

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