Lemon Orzo Salad with Asparagus and Tomatoes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 212.7
  • Total Fat: 8.9 g
  • Cholesterol: 5.0 mg
  • Sodium: 472.3 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.6 g

View full nutritional breakdown of Lemon Orzo Salad with Asparagus and Tomatoes calories by ingredient
Submitted by:

Number of Servings: 8


    12 oz. orzo
    1 bunch fresh asparagus, cut into 1-inch pieces
    1 pint grape or cherry tomatoes, halved
    1 lemon, zested and juiced
    4 Tbs. extra virgin olive oil
    1 clove garlic, minced
    2 Tbs. fresh parsley, minced
    Kosher salt
    Fresh ground pepper
    Grated Parmigiano Reggiano*


Bring 2 large pots of water to boil. Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano.
This can be served warm, room temperature or cold.
*Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.

Serving Size: 1 cup

Rate This Recipe