In Washington, the months of October through May can be pretty gray, and month after month of gray can be a bit of a downer.
Today, for about a half hour, I saw blue sky. No, this is not a metaphor for life — there was blue, and even a spark of sun!
It’s the first week of April and officially Spring. The local farmer’s markets opened their season this weekend, and the vendors were just as enthusiastic as I was about the glimmer of hope in the sky.
I visited the Gig Harbor Farmer’s Market today, and while not heavy on fruits and vegetables, there were plants and herbs ready to be potted. Fresh salsa, homemade tamales and chocolate croissants (my personal favorite).
Yes, the patrons had their raincoats on (just in case) because we Washingtonians are always prepared. But alas, the rain held off and we all delighted in the ease of a Saturday farmer’s market.
Inspired by the season to come, I wanted something fresh and light for dinner.
Orzo, although a pasta, is never heavy and really perfect for a salad.
This is really a perfect combination of ingredients — fresh lemon, earthy asparagus and sweet tomatoes. Top that with salty Parmigiano Reggiano, and you are good to go.
This is perfect to bring to a barbeque or potluck because it’s great at room temperature. Pair it with some grilled chicken or shrimp for a more hearty meal.
Lemon Orzo Salad with Asparagus and Tomatoes
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*
Bring 2 large pots of water to boil. Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo. 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 and grated Parmigiano Reggiano.
This can be served warm, room temperature or cold.
*Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.
33 Comments
so simple and delishus! I think i will make this this week with farro!
I made this tonight and it was amazing! Simple and quick to make.
Looks delicious, orzo works so well in salads, beautiful colours too!
I just found you via Pinterest, and this looks SO GOOD. Ingredients I almost always have on hand, too. So going to have this next week. Thanks for sharing!
I found your recipe on Pinterest and it is delish! Thanks so much for sharing =)
Very delicious , you wanna have it every day.
Also found on Pinterest! Made it tonight but added quinoa and chicken for protein and it was SO good!
Kara, What a great idea! Love it when people add their own twists to recipes to make it work for them.
I rarely comment on recipes but this one is deserved. I, too, devour this. In fact, I made it 2 nights ago and have eaten it for ever meal since. It makes a great presentation! I have been in love with this recipe since I first found it this summer. THANK YOU! (found you through pinterest also)
This looks delicious. I can’t wait to try it.
I found this on pinterest this week, and we made it tonight for dinner. Absolutely delicious!! TFS
This is so delicious and super easy to make!! I saw it on a friend’s Pinterest and just had to try it. I followed the recipe because I happen to have the ingredients on hand but I can see making it your own:)
Delightful! I just made this for my husbands birthday, it was a huge hit. I oven roasted the asparagus instead of boiling it. Thank you for posting on pinterest.
I lived in Kirkland, WA. most of my life so I totally related to your description of the weather, spring, and the farmer’s market….so miss Washington….but not the rain. I live in Boise, ID now. Love the sunshine and warm weather but still miss home and the greenery. Gig Harbor rocks…..you lucky person! Thanks for the blog.
I’m going to try this it sounds and looks so good
I can’t wait to make and eat this. Thank you so much for sharing
Questions: Can this be made the night before? How many people does this serve?
Your recipe looks amazing!
Lauren, Yes, it can be made the night before. I would refresh it before serving with a squeeze more of lemon juice and taste it for seasoning. It serves 6-8 as a side dish with small portions, or 4-6 with more generous portions. Enjoy!
Thank you so much for this recipe – loved it – I might try balsamic vinegar instead of the lemon next time – it won’t be as pretty, but it sure will be good – also might try some goat cheese instead to switch it up a bit. Great recipe!
LOVE this! So delicious! A summer staple for sure!
I made this simple, delicious recipe tonight. With the addition of a bet more zest and juice of lemon as my extra-virgin was not extra-expensive so I suspected it would be somewhat heavy.
Served with grilled skinless, boneless chicken breast (using the same dressing ingredients for a quick marinade) . It was wonderful, Thanks! Lee
Found this recipe on Pinterest and made it tonight for the first time. It is wonderful & we will definitely be making it again & again this summer–especially looking forward to using my own tomatoes as they ripen. Thank you!
You had me at lemon!
wonderful, dont use entire lemon though. just add it to taste, thought it was too tart with the entire lemon juiced
I found this recipe on Pinterest and made it earlier this afternoon! It’s completely delicious! I can’t wait to eat the leftovers tomorrow.
I considered adding pearl onions, but I didn’t. Maybe next time I will, since it seems like they might be an interesting addition.
Lovely salad. I made it with beans, as Asparagus is not so easily available in Chennai, India. Writing this as I am relishing the salad
I found this Lemon Orzo Salad on Pinterest. I always have some kind of a salad on hand for “snacking”, and this one has now moved to the top of our favorites list! I did add a little bit of Kraft’s Lite Raspberry Vinegarette dressing to my serving to “sweeten” it up a little, but my hubby loves it just the way it is with the tart lemon flavor. BRAVO!! Thanks for sharing this recipe!
Found this recipe on Pinterest, and made it for valentine’s day dinner. It was sooo delicious and easy to make! It’s definitely going into our dinner rotation!
Made this for lunch today, very delicious. I had no parsley on hand so substituted basil and added garbanzo beans for some extra protein. Thanks for a quick and healthy recipe!
For anyone who is vegan nutritional yeast would work in place of the cheese.
So delicious! I just made it and and i’m so happy I did.
I made this for visiting company and it was a great success. I plan on taking it to a Womans Club Potuck tomorrow. I’m thinking some shrimp would go nicely in this dish also. Thanks!
Just made this salad and its simple and delicious! It’s the perfect light summer salad! Yum!
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