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Community Recipe
from [Kim Wendland]
Lemon Orzo Salad with Asparagus and Tomatoes

Lemon Orzo Salad with Asparagus and Tomatoes

Perfect to bring to a barbeque or potluck because its great at room temperature. Pair it with grilled chicken or salon or shrimp.

  • Yield: 4 servings


  • 12 ounce(s) Orzo
  • 1 bunch(es) Fresh Asparagras Cut into 1" pieces
  • 1 pint(s) grape or cherry tomatoes halved
  • 1 whole(s) lemon zested and juiced
  • 4 tablespoon(s) extra virgin olive oil
  • 1 clove(s) garlic minced
  • 2 fresh parsley minced


To one pot, add asparagus and blanch

To second pot, add orzo and cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables.

Stir in parsley.

This can be served war, room temperature or cold.

Note: if you want to add cheese, add shredded Parmigiano Reggiano.

Source: A Big Mouthful

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Lemon Orzo Salad with Asparagus and Tomatoes Recipe