Ingredients
Orzo and Vegetables
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup (185 grams) Orzo Pasta
- 1 3/4 cups (410 grams) Vegetable Broth (low sodium recommended)
- 1 pound (430 grams) Fresh Asparagus (ends snapped, cut into bite-size pieces)
- 1 1/2 cup (215 grams) Yellow Bell Pepper (medium dice, about one pepper)
- 3 cups (105 grams) Spinach (packed, then chopped)
- 3/4 cup (110 grams) Kalamata Olives (quartered)
Nuts and Cheese
- 1/2 cup (70 grams) Almonds (blanched or whole)
- 1/2 cup (85 grams) Feta Cheese (crumbled, preferably sheep’s milk feta)
Herbs and Aromatics
- 1/3 cup (12 grams) Chives (chopped fine, or substitute with 3 green onions, chopped)
- Fist-full of Fresh Herbs such as Parsley and/or Basil (curly or flat leaf, chopped fine)
Dressing
- 3 tablespoons Extra Virgin Olive Oil
- 4 tablespoons Fresh Lemon Juice (from about 2 lemons, add up to 1 teaspoon more for extra tang)
- 1 teaspoon Lemon Zest (about one lemon)
- 2 teaspoons Fresh Garlic (microplained or finely chopped, from about 2 medium cloves)
Seasonings
- 1/4 teaspoon Fine Sea Salt (more to taste)
- Fresh Ground Black Pepper (to taste)
Instructions
- Cook the Orzo and Asparagus: In a large sauté pan, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the orzo and stir to thoroughly coat the pasta with oil. Cook on medium-low heat, stirring occasionally for about 3 minutes, until the orzo turns toasty and golden. Carefully add the vegetable broth (be cautious as it may spatter). Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes. Stir in the asparagus, cover again, and cook for an additional 4-5 minutes until the liquid is absorbed and the asparagus is tender-crisp. Stir once more, remove from heat, and transfer the mixture to a large bowl. Refrigerate until cooled.
- Toast the Almonds: Preheat the oven to 350°F (180°C). Spread the almonds on a baking sheet and toast for 8-9 minutes until golden and fragrant. Remove from oven and allow to cool. If using whole almonds, roughly chop them once cooled. Alternatively, toast almonds in a dry pan on medium heat for 2-4 minutes, stirring frequently to ensure even toasting. Remove from pan once fragrant and golden.
- Prepare the Dressing: In a lidded jar or small container, combine 3 tablespoons of olive oil, 4 tablespoons of fresh lemon juice, 1 teaspoon lemon zest, and 2 teaspoons freshly minced garlic. Shake or whisk vigorously until the dressing is well emulsified. Set aside to allow flavors to meld.
- Assemble the Salad: To the chilled orzo and asparagus mixture, add the diced yellow bell pepper, chopped spinach, quartered Kalamata olives, crumbled feta, chopped chives (or green onions), toasted almonds, and fresh herbs. Season with 1/4 teaspoon fine sea salt and freshly ground black pepper to taste. Pour the lemon garlic dressing over the salad and toss gently to combine all ingredients evenly.
- Store and Serve: Store the salad in the refrigerator until ready to serve. It can be kept in an airtight container or divided into individual meal prep containers for up to four days. Serve chilled or at room temperature as a side dish or a light main meal.
Notes
- For extra lemony flavor, add an additional teaspoon of fresh lemon juice in the dressing.
- Use low sodium vegetable broth to control saltiness since feta and olives are naturally salty.
- Blanched almonds provide a softer crunch but whole almonds toasted and chopped add a robust texture.
- This salad can be customized with herbs of your choice; parsley and basil both complement the flavors well.
- Toasting almonds on the stovetop is a quicker alternative if preheating the oven is inconvenient.
- Leftover salad keeps well for meal prep but best consumed within four days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
