Mediterranean Asparagus Orzo Salad
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
It’s asparagus season baby. Which means it’s good in everything. Here’s an orzo salad that’s amazing served hot or cold – so it’s perfect for a fancy dinner or a simple picnic. Which reminds me, it’s time to set up the hammock…
Seriously, this recipe is so easy, I only really needed to take 3 pictures.
Boil a large pot of water and add the orzo. Cook according to the instructions on the box.
This side can be served hot or cold! Enjoy!
Mediterranean Asparagus Orzo Salad
A zesty orzo salad with Mediterranean flair.
Equipment
Ingredients
- 1 cup orzo cooked
- 3 stalks asparagus chopped
- ½ cup white onion chopped
- 8 oz fresh mozzarella cheese ball cubed
- 5 tablespoons lemon juice
- 1 teaspoon olive oil (best if infused with Italian herbs)
- 3 cherry tomato sliced in halves
- 2 baby carrots sliced
- salt & pepper to taste
Instructions
- Boil a large pot of water and add the orzo. Cook according to the instructions on the box.
- In a large skillet, heat the olive oil then saute the sliced onions and carrots for 2-3 minutes or until the onions are turning translucent. Toss in the asparagus and tomatoes and cook until the tomatoes are losing their moisture and the asparagus cuts easily when pressed – about 5-6 minutes. Stir constantly.
- Add the cooked orzo to the skillet and stir to combine the veggies together. Add the lemon juice and stir completely. Sprinkle on a touch of salt and pepper.
- If you are using mozzarella, wait until the orzo has cooled completely before adding it. This side can be served hot or cold! Enjoy!
Tried this recipe?Let us know how it was!
