Lemon Orzo Pasta Salad Recipe With Asparagus
This lemon orzo salad includes asparagus, scallions, and Parmesan and is tossed in a garlic-lemon vinaigrette. It's finished with a crunch of savory breadcrumbs.
Servings: 4
Calories: 366.6kcal
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
Nutrition Data
Nutrition information provided is an estimate using a third party. Actual nutritional content will vary based on numerous factors. If this information is important to you, please have it verified independently.
Main Ingredients & Substitutions
- 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.
Nutrition
Calories: 366.6kcal | Carbohydrates: 41.3g | Protein: 10.7g | Fat: 18.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 11.9g | Cholesterol: 5.4mg | Sodium: 755.9mg | Potassium: 388.1mg | Fiber: 4.4g | Sugar: 3.9g | Vitamin A: 977.6IU | Vitamin C: 10.5mg | Calcium: 121mg | Iron: 3.6mg