Mediterranean Asparagus Orzo Salad
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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!
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