This easy Lemon Orzo Pasta Salad with Asparagus is a flavorful vegetarian main or side dish that you can serve all spring and summer. It's an easy dish to make, without a lot of time-consuming meal prep, especially with the tips I share for simplifying the ingredients. And it's versatile to take advantage of whatever produce that's in season.
🏃♀️ Post Summary
In a hurry? This summary covers the essential points.
- Meal Prep: 15 minutes. Cook Time: 15 minutes.
- The #1 tip for success when making this recipe is to not overcook the orzo. It's a fast-cooking pasta, so be sure to follow the package directions.
- This orzo pasta salad has a bright lemony flavor from both lemon zest and a lemony vinaigrette. And it's very flavorful since the pasta is warm when tossed with the veggies and dressing.
- Pan-toasted panko-style breadcrumbs add satisfying crunch to the finished dish.
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Jump to:
- 🏃♀️ Post Summary
- 👩🍳 What is Orzo Pasta?
- 👩⚕️ Is Orzo Pasta Healthier than Rice?
- 🧅 Main Ingredients & Substitutions
- 📝 How to Make Lemon Orzo Pasta Salad
- 🎯 Why This Recipe Works
- 🤩 Tips for Success
- ⏰ Tips to Simplify and Save Time
- 🍽 What to Serve with Lemon Orzo Pasta Salad
- 🤩 Turn This Lemon Orzo Salad into a Main Dish
- 🥩 Ideas for Omnivores
- 🙋♀️ FAQ
- Lemon Orzo Pasta Salad Recipe With Asparagus
This time of year, I hunt for recipes that take minimal meal prep and this is one I found recently on the New York Time Cooking site. It's easy to make but made some changes to even further simplify their version.
If you're looking for some easy recipes to make this summer too, check out this Caprese Panini, Zucchini Noodles with Pesto and Corn, or this Zucchini Quinoa Salad with Tomatoes.
👩🍳 What is Orzo Pasta?
Orzo is a small rice-shaped pasta, made from durum wheat semolina flour and is available in a refined white pasta product and a light brown whole-wheat version.lavor as traditional pasta.
I like to use it because it cooks faster than other pasta shapes and can be added to soups and makes great pasta salads. It also works really well cooked in broth, finished with cheese and herbs and stirred like a risotto until creamy. Just like risotto rice, the starches in the pasta allow for a creamy orzotto like this One-Pot Summer Pasta with Tomatoes and Zucchini.
👩⚕️ Is Orzo Pasta Healthier than Rice?
It depends what's important to you. Orzo made with a refined flour is generally healthier than white rice since it packs more muscle-building protein. It keeps you feeling full longer and has a lower glycemic index. However, rice is gluten-free, and less processed than pasta, so some may consider rice the better choice.
Brown rice, however, has more dietary fiber than refined orzo pasta, which gives it the edge on glycemic control and more essential minerals. And when comparing whole-grain rice to whole-wheat orzo, the comparison is similar to comparing their refined versions.
For me, whole-wheat orzo is the best option, but it can be hard to find on your grocery shelves. RiceSelect Whole Wheat Orzo is a common type you may see but I prefer the Delallo Organic Whole Wheat Orzo product for a better flavor and texture.
🧅 Main Ingredients & Substitutions
This list only covers ingredients that require some notes to make this lemon orzo pasta salad. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.
- Orzo pasta - Both refined orzo and whole-wheat orzo pasta work well in this recipe.
- Asparagus - Both skinny and fat asparagus work well in this recipe, but I prefer skinny asparagus.
- Breadcrumbs - I purchase plain Panko breadcrumbs as they hold their crunch very well.
- Fresh herbs - Mint and dill are a wonderful flavor combination in this pasta dish. Fresh thyme is another great option, as is fresh parsley (flat leaf parsley). Fresh basil can work in moderation, but oregano, and marjoram are both a little too strong in this recipe IMO.
📝 How to Make Lemon Orzo Pasta Salad
This recipe is easy to make but it can also be made ahead if that works best for your schedule. Or you can just make the vinaigrette and breadcrumbs ahead.
- Cook the pasta. Orzo pasta doesn't take long to cook, so make sure to only cook it until al dente. Drain and return to the pot to keep warm.
- Make the vinaigrette. While the orzo cooks, whisk the ingredients for the vinaigrette together and set aside.
- Prep the veggies. Slice the asparagus and scallions into bite-sized pieces and sauté with some of the garlic, lemon zest, salt, and pepper.
- Combine with the pasta. Toss the sautéed veggies with the cooked pasta. Dress with ½ of the vinaigrette and let it all sit for 10 minutes.
- Make the breadcrumbs. Make the garlic breadcrumbs and set aside.
- Finish. Toss the orzo pasta salad with Parmesan, fresh herbs, and the rest of the dressing. Immediately transfer to a serving bowl and top with the breadcrumbs.
🎯 Why This Recipe Works
- Orzo pasta that's still warm absorbs other flavors beautifully and amplifies the entire dish.
- All the lemon brightens the finished pasta salad.
- Pan-toasted breadcrumbs add both flavor and crunch to the dish.
🤩 Tips for Success
- Don't overcook the pasta! Orzo is a fast-cooking pasta shape, so be sure to follow the package directions and test it.
- Keep the pasta warm. When adding the sautéed veggies and tossing with some of the dressing, warm orzo absorbs the flavors much better than when cold.
- Don't be shy with the lemon. The finished pasta salad will be bright and flavorful. Serve it with extra lemon wedges.
⏰ Tips to Simplify and Save Time
- Use Garlic Paste instead of peeling and mincing your own garlic. I've linked the one I use - it's the most flavorful one I've tried.
- Use panko style breadcrumbs instead of making your own breadcrumbs. And make them ahead and store in an airtight container in the refrigerator.
- Swap pine nuts for the breadcrumbs. If you choose this option, add the pine nuts to the pan when you sauté the asparagus and scallions.
- Make the vinaigrette ahead of time and store in an airtight container.
🍽 What to Serve with Lemon Orzo Pasta Salad
This is a filling dish, so you may only need a simple green salad to round out the meal.
But if your family loves bread like we do, crusty French bread is always a hit or make these potato dinner rolls. Or if you like to bake with Einkorn flour (it's much healthier than standard wheat flour), these Parmesan and Garlic Rolls would be perfect.
🤩 Turn This Lemon Orzo Salad into a Main Dish
If you want to serve this as a main dish, I recommend adding cooked chickpeas or lentils for a nice extra hit of protein. Here's the protein breakdown:
- Each serving of the orzo salad as is has approximately 10 grams of protein.
- 1 cup of cooked chickpeas (garbanzo beans) provides 14.5 grams. You can add them freshly cooked or crispy roasted chickpeas for additional texture.
- 1 cup of cooked lentils provides 18 grams of protein. French Puy Lentils are your best bet as they hold their shape beautifully.
🥩 Ideas for Omnivores
If you live with meat-eaters like I do, this lemon orzo salad is easy to add meat or fish to.
Meat suggestion: Roasted chicken - when I do this for my husband, I just pick up a pre-roasted chicken at our local grocery store for this.
Fish suggestion: Shrimp and salmon are good choices. And for the salmon, you can use fresh grilled salmon or flaked smoked salmon.
🙋♀️ FAQ
Yes but for the best results, I recommend stopping when you've dressed the warm pasta and sautéed veggies with ½ of the vinaigrette.
Allow the pasta and veggies to cool to room temperature, cover tightly, and keep in the fridge for up to 3 days.
When you're ready to serve this lemon orzo pasta salad, toss with the remaining dressing, Parmesan, and fresh herbs. Sprinkle the breadcrumbs on top before serving.
Store this pasta salad in an airtight container in the refrigerator for 5-7 days. Depending on how crunchy your breadcrumbs are, they may get a little soft.
No. The texture of the pasta and asparagus can be very mushy when defrosted.
Fresh lemon juice is always the better option and since this recipe uses both lemon zest and lemon juice, it makes sense from a potential food waste perspective.
But I'll be honest that when I'm in a hurry, I often use jarred lemon juice in recipes.
🌱🌱🌱
Did you make this recipe and love it? Please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating. I'd love to hear how it went for you and this feedback helps other readers here. And please don't hesitate to ask any questions ❤️.
Lemon Orzo Pasta Salad Recipe With Asparagus
Equipment
- medium pot
- Chef's knife
- Medium skillet for sautéeing the veggies
- Small skillet for toasting the breadcrumbs
Ingredients
Pasta Dish
- 1 cup dry orzo pasta
- 1 pound fresh asparagus
- ¼ cup scallions, sliced on the diagonal ½" thick
- 3 tablespoons extra-virgin olive oil, divided divided
- 3 teaspoons Garlic Paste, divided or 4 garlic cloves, minced
- 2 teaspoons lemon zest, divided
- ½ teaspoon Diamond Crystal Kosher salt
- ¼ teaspoon Black pepper
- ¼ cup finely grated Parmesan cheese
- ½ cup combination of chopped fresh mint and fresh dill
- ½ cup plain Panko breadcrumbs
Lemon Vinaigrette
- 3 teaspoons lemon juice
- 1 teaspoon Garlic Paste or 2 garlic cloves, minced
- ¼ teaspoon Dijon mustard
- ½ teaspoon Diamond Crystal Kosher Salt
- ¼ teaspoon black pepper
- 5 teaspoons extra-virgin olive oil
Instructions
- Cook the pasta. Bring a medium pot of salted water to a boil. Add the orzo pasta and cook until al dente according to package directions. Drain and return to the pot to keep warm.
- Make the dressing. Whisk together the lemon juice, garlic, Dijon mustard, salt, and pepper. Whisk in the olive oil. Set aside.
- Prep the asparagus and scallions. Trim the asparagus by slicing off the bottom 2-3 inches with a sharp chef's knife. Asparagus can be very woody at the ends of their stalks. Slice the asparagus on the diagonal into 1-inch bite-sized pieces. Slice the green onions (scallions) on the diagonal into ½-inch pieces. Use only the white and light green parts of the scallions. Their dark green tops are too tough to include in this pasta dish.
- Sauté the veggies and seasoning. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the sliced asparagus and scallions. Just as they soften, after 2 - 3 minutes, add 2 teaspoons of the garlic paste, 1 teaspoon lemon zest, Kosher salt, and black pepper. Sauté everything for another 2-3 minutes until everything is very aromatic.
- Toss with the pasta. Add the sautéed veggies to the warm orzo pasta and dress with half of the vinaigrette. Allow to sit for 10 minutes while you make the toasted breadcrumbs (see the next step).
- Make the toasted breadcrumbs. Heat the remaining tablespoon of olive oil over medium heat using the same skillet used for cooking the veggies. Add the Panko breadcrumbs and toss to completely coat. Lower the heat to medium-low and add the remaining teaspoon each of the garlic and lemon zest. Sauté for a couple of minutes until the breadcrumbs are a golden brown. Add a pinch of salt and pepper if needed.
- Finish. Add the Parmesan cheese and fresh herbs to the pasta and lightly toss with the remaining dressing to your personal preferences. Transfer the lemony orzo pasta salad to a serving bowl and top with the toasted breadcrumbs. Serve slightly warm or at room temperature with extra lemon slices.
Notes
- Orzo pasta - Both refined orzo and whole-wheat orzo pasta work well in this recipe.
- Asparagus - Both skinny and fat asparagus work well in this recipe, but I prefer skinny asparagus.
- Breadcrumbs - I purchase plain Panko breadcrumbs as they hold their crunch very well.
- Fresh herbs - Mint and dill are a wonderful flavor combination in this pasta dish. Fresh thyme is another great option, as is flat leaf parsley. Basil, oregano, and marjoram are all a little too strong.
- Don't overcook the pasta! Orzo is a fast-cooking pasta shape because it's so small, so be sure to follow the package directions and test it.
- Keep the pasta warm. When adding the sautéed veggies and tossing with some of the dressing, warm orzo absorbs the flavors much better than when cold. Once the veggies and some dressing is added, allow the pasta dish to come to room temperature.
- Don't be shy with the lemon. The finished pasta salad will be bright and flavorful. Serve it with extra lemon wedges.
- Use Garlic Paste instead of peeling and mincing your own garlic. I've linked the one I use - it's the most flavorful one I've tried.
- Use panko style breadcrumbs instead of making your own breadcrumbs. And make them ahead and store in an airtight container in the refrigerator.
- Swap pine nuts for the breadcrumbs. If you choose this option, add the pine nuts to the pan when you sauté the asparagus and scallions.
- Make the vinaigrette ahead of time and store in an airtight container.
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