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Orzo Salad with Tomatoes and Asparagus

Orzo Salad IngredientsIf you don’t know much about orzo, this might be a bit surprising. By looking at it, you would think it is rice, but it is actually a pasta that is shaped like a grain of rice. I am a big fan of pasta and usually eat it multiple times of week, but I like to still have variety with the pastas I eat. This orzo salad with tomatoes and asparagus is colorful and delicious with all the flavors the vegetables and seasoning bring. Feel free to make variations and add other vegetables depending on whatever veggies you like.

This orzo salad can be eaten warm, at room temperature, or cold. Let us know if you tried this recipe or made any changes. We’d love to hear from you! Enjoy!


12 oz. whole wheat orzo (regular if you like)

1 bunch fresh asparagus

1 pint cherry or grape tomatoes

1 clove garlic

2 lemons

2 tablespoons fresh Italian Leaf parsley

Salt and pepper to taste

Grated Parmigiano Reggiano (omit this is you prefer a vegan recipe)



Bring 2 large pots of water to a boil. Add a pinch of salt to each pot (this is optional).


In the first pot, add 12 ounces of the orzo, and boil for 8-10 minutes until cooked al dente. Drain and cool the pasta.


Cut your fresh asparagus into 1 inch pieces. Prepare an ice bath by taking a bowl and placing ice and water in it. Place the asparagus into the second pot of boiling water for 2-3 minutes and then immediately drain it and put it in the ice bath. This will stop the cooking process and maintain the beautiful green color of the asparagus. After the asparagus has cooled in the ice bath, drain it and set it aside.


Cut your tomatoes in half and place them aside.


Zest the lemons and juice them.


Mince the fresh garlic, and add it to the lemon juice and zest. Add salt and pepper.


Chop up the parsley.


Add everything together and toss.


Top with the grated cheese unless you want this recipe to be vegan.


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