Lemon Orzo Salad with Asparagus, Spinach, and Feta

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Lemon Orzo Salad with Asparagus, Spinach, and Feta on twopeasandtheirpod.com

We have been really busy lately, but this weekend we were able to kick back and relax, and for me, that meant spending most of my time in the kitchen. Once I started, I couldn’t stop. It was so much fun. Josh was a good sport too-he helped me create some fabulous recipes and did a lot of dishes:) One of my favorite creations was the lemon orzo salad we made on Saturday for lunch.

Lemon Orzo Salad with Asparagus, Spinach, and Feta on twopeasandtheirpod.com Love this fresh and healthy salad!

Orzo is a pasta that is similar to rice in shape, but a little thicker and larger. I love making pasta salads with it. Even though it was cold and snowy outside, I was in the mood for fresh, healthy, spring foods. I incorporated lemon, asparagus, and spinach-ingredients that scream spring to me.  I sprinkled feta cheese on top of the salad and it was the perfect touch.

This salad is simple and fresh. I loved the crunchy asparagus with the tender, lemony orzo. The spinach added additional green goodness too. Make this salad for a light lunch or serve it as a side dish to any spring meal. You will be amazed by how easy it is to make and how delicious it is to eat.

On a side note, who is watching the big game tonight? We are. I think I might cheer for the under dogs, Butler, but I have a feeling Duke will win. Josh is making his famous hot wings. Should be a fun game.

Lemon Orzo Salad with Asparagus, Spinach, and Feta on twopeasandtheirpod.com

Lemon Orzo Salad with Asparagus, Spinach, and Feta

5 from 4 votes

Ingredients

  • 1 cup orzo
  • Salt-about 1/2 tsp. for boiling water
  • 2 cloves garlic finely chopped
  • 1 teaspoon olive oil
  • 8 asparagus spears cut into 1 inch pieces
  • 1 cup packed fresh spinach
  • Juice of 1 large lemon
  • 1/3 cup feta cheese
  • Salt and pepper to taste

Instructions

  1. In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in orzo. Cook until tender, about 10 minutes. Drain orzo and set aside.
  2. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
  3. Put the orzo in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go ahead.
  4. Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Love it — I’ve done a spinach-only variation for years (with pine nuts although who can afford $28/pound non-Chinese pine nuts anymore?) but I love the idea of adding asparagus!

  2. Hi, I discovered your site from Pioneer Woman, and I have to tell you that I tried this recipe and LOVED it! Anything lemony is alright with me, and this was perfect. I cooked my orzo in chicken stock but only because I had some extra and wanted to use it and switched arugula for the spinach because that’s what I had. I will definitely be making this again soon in the near future! Thanks for the recipe!

    Amber 🙂

  3. I can’t stop eating this.
    So.
    Good.
    Although I confess I had no orzo, so I used quinoa instead. Which is good, because every time I try to eat quinoa I end up finishing what I’ve served myself only because I don’t want to waste it and not because I enjoy it.
    Not this time.
    So. Freakin. Good.
    Thank you thank you!
    I can’t wait to eat some more tomorrow.

  4. We are obsessed with this recipe. So delicious as a side with simple grilled lemon chicken. We have made it 4 times in two weeks! Thank you for such a healthy, easy to prepare dish!

  5. I made this for dinner tonight after my 4.5 mile run and it is AMAZING! I love all the flavors. I am a HUGE fan of Asparagus, so when I saw this recipe, I automatically went out for the supplies today. I loved every bit and I have leftovers for lunch!

  6. Cooked this tonight with some whole wheat Orzo from Fresh Market — SOOOOO DELICIOUS and QUICK! Thanks for sharing. Look forward to trying more of your recipes!!

  7. I made this salad last night. I added some quartered grape tomatoes, caramelized onions and sliced steak to make it a meal instead of side dish. IT WAS AWESOME!! I served it cold instead of warm.

  8. Had the first almost spring-like day in the Northeast after a looooooong winter, and we decided to grill a chicken in garlic and white wine. This was the perfect side. Thanks for sharing! I think this will be a well-used recipe.

  9. Made this salad last night and it is delicious! My husband took some leftovers to work and is still commenting on how good it is. Thanks for the recipe!

  10. Just tried this today – I just loved it and even my daughter (who isn’t crazy about asparagus or spinach) had seconds! The lemon and feta are the perfect finishing touches. Thanks so much for sharing – I’m quite sure I’ll be making this ALOT! 🙂

  11. This dish has become a staple in my home. My husband and I absolutely love it. In fact, making it again tonight. We both prefer it cold. The only thing I add to your perfect recipe is a handful of peptic seeds. Gives it a nice texture here and there, and adds some protein. Lovely recipe that turns out perfect every time I make it.

  12. I prepared this recently and found that I had way too much orzo and not enough veggies to my liking.  I ended up sauteing more veggies so they were doubled and the proportions seem much better.  Not sure where I went wrong, but with more veggies it was delicious.  I used 1.5 med sized lemons.  

  13. 5 stars
    This is such a nice, fresh dish. I love it!

    I doubled or tripled the spinach and added toasted pine nuts for a crunch. I think you could also add some diced chicken for some protein or to make it more of a main dish. I feel like there’s so much you can do with this as a base.

  14. 5 stars
    Sooooo good & VERY EASY!! A perfect summer meal or side dish! Love the lemon…very refreshing!! This will be  definitely be  a new favorite  summer dish!!  Thank you!! 

  15. 5 stars
    Delicious! My husband and I have a vacation house in a rural area with lots of farms. Both asparagus and spinach are in season so I’ve been making this salad a lot lately. It’s excellent warm, but sometimes I need to make it ahead to be eaten cold. So I stir a tsp or 2 of good olive oil after adding the vegetables to the orzo. It seems to help the orzo, which clumps up when cold, separate nicely. (Take the salad out of the frig an hour or so before you serve it.) I’ve added chopped dill and/or scallions, and they are good additions, but really this salad is perfect made per the recipe.

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