Lemon Orzo Salad with Asparagus and Feta
Sure to be a crowd-pleaser, this lemon orzo salad with feta and asparagus is delicious and healthy. Even better the next day, this recipe is perfect for make-ahead hosting and meal prep!
Ingredients
For the Salad
- 1 lb orzo
- 1 bunch asparagus
- 1 cup snap peas
- ½ cup red onion
- 1 cup shredded carrot
- 1½ cups Kalamata olives
- 1 15- oz can garbanzo beans drained and rinsed
- 1 cup feta cheese
- 3 tbsp chives minced
- 1 cup fresh spinach chopped
For the Dressing
- ½ cup lemon juice
- Zest from one lemon
- ½ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic crushed
- Salt and black pepper to taste
Instructions
- Bring a large pot of water to a boil and salt generously. Cook the orzo al dente in the boiling water, according to the package instructions. Immediately remove from heat, strain, and chill with cold water.
- Roast asparagus, chopped to 1-inch pieces, in the oven at 350° until tender but crunchy (about 10 minutes). Allow to cool.
- Chop the vegetables to the desired size.
- In a large mixing bowl, toss the vegetables, chickpeas, feta, and cooled orzo.
- Prepare dressing by whisking together the ingredients.
- Toss the salad with the dressing and chill for a couple of hours in the fridge before serving.
- Store in an airtight container for up to 7 days.
Nutrition
Serving: 1cupCalories: 325kcalCarbohydrates: 38gProtein: 9gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 524mgPotassium: 245mgFiber: 4gSugar: 3gVitamin A: 2273IUVitamin C: 11mgCalcium: 105mgIron: 2mg
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