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
Community Recipe from


  • 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


  1. To one pot, add asparagus and blanch

  2. 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.

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

  4. Stir in parsley.

  5. This can be served war, room temperature or cold.

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

  7. Source: A Big Mouthful
April 2013

This recipe is a personal recipe added by Kim Wendland and has not been tested or endorsed by MyRecipes.

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