GREEN VEGGIE LEMONY ORZO SALAD
I’ve been looking for an excuse to make an orzo salad for a few weeks now (something about wanting to honor a future dog I’m going to name orzo) and thankfully Easter is giving me just such an occasion. And since spring is just around the corner, I’m leaning heavily into bright citrusy flavors while still trying to get in as many veggies as I possibly can. This recipe is delicious and will certainly be a crowd-pleaser at family holidays and barbeques this spring and summer.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other meal prep recipes if you’re looking for more:
- Crispy quinoa edamame salad
- Chopped Mediterranean inspired chickpea salad
- Orange cranberry quinoa salad
- Roasted brussels sprouts salad with tahini dressing
- Baked feta, chicken, & quinoa with veggies
GREEN VEGGIE LEMONY ORZO SALAD
GREEN VEGGIE LEMONY ORZO SALAD
4-6
servings20
minutes8
This delicious, lemony orzo salad with feta and asparagus is sure to be a crowd pleaser at all your holidays, BBQs, and parties this spring and summer.
Ingredients
8 oz 8 gluten-free orzo, cooked according to package instructions
3 cups 3 asparagus, chopped into small pieces
1 medium 1 zucchini, cut into small cubes
1 1 shallot, finely diced
1/3 cup 1/3 olive oil
1/3 cup 1/3 white wine vinegar
juice + zest of one half lemon
1 tsp 1 salt
1 tsp 1 garlic powder
3/4 cup 3/4 cup crumbled feta
1/2 cup 1/2 fresh chopped dill
Directions
- Boil a pot of salted water and cook the orzo according to package instructions, about 8 minutes. Set aside (if you’re using gluten-free, I find it’s helpful to run under cold water, then put back in the pot and drizzle with some olive oil to prevent sticking).
- Chop up the asparagus, zucchini, and shallot.
- Add the orzo to a large mixing bowl, then toss with the olive oil, white wine vinegar, lemon juice, lemon zest, salt, and garlic powder.
- Add in the asparagus, zucchini, shallot, feta, and dill. Mix again to fully combine.
- Serve immediately or keep chilled in the refrigerator for 4-5 days.
Looks delicious! This might be a silly question but…do you cook the asparagus or add it in raw?
Do you have the nutritional breakdown (carbs, fats, protein)?
Do you cook the veggies first?
This turned out so yummy! I subbed farfalle pasta since I don’t need to be GF and added half a bag of frozen peas to get more green! All my veggies are raw, although I mixed the shallots into the vinaigrette while my pasta boiled so they weren’t as sharp. Great recipe & perfect for lunch meal prep this week!
Made this today with some leftover veggies I had on hand. Can confirm the dressing is 🔥 I can’t wait to eat it for lunch 🫶🏼
Not a silly question! I was wondering the same thing! I’ve never heard of a raw asparagus recipe??
My family loved this recipe! I did make a few modifications…
I doubled the recipe because we are a big family.
However, I was short asparagus, so added more zucchini for the volume of veggies needed.
We were out of shallots; subbed red onion.
Roasted the veggies @ 400 for 35m.
Put all of this together, and served with sliced air fryer chicken over the top.
Amazing!!! 5 stars from my family. Thanks so much!!
I was too scared of the raw asparagus too so I blanched it and it turned out great with this!
This was so good! I did not cook the vegetables and everything came out amazing. Very fresh tasting, I can’t wait to eat my leftovers!
So delicious and so easy!! I never would have thought of using raw asparagus and zucchini but it works and it’s just the perfect amount of crisp. Fresh and tasty, perfect for spring.
Made this for lunches this week! So easy and so delicious all week long! Definitely will be a repeat dish
I blanched the asparagus because I wasn’t sure if it was supposed to be raw and used a different shaped noodle and it turned out awesome. Will make on repeat