lemon asparagus orzo

This bright and refreshing orzo salad is made with orzo, fresh vegetables and herbs, and tossed in a savory vinaigrette.

Lemon Orzo Salad

orzo (uncooked)

cucumbers (diced)

shallot (diced)

cherry tomatoes (diced)

onion

asparagus (blanched, roasted,

basil (chopped)

olive oil

lemon juice

tbsp agave nectar

garlic (minced)

rosemary (finely chopped)

salt

½ tsp pepper

Wash and prep all produce according to the ingredient list.

Cook the orzo according to the package instructions. After cooking drain and set aside.

Mix together all of the ingredients for the vinaigrette and set aside.

Combine all ingredients for the orzo salad in a large bowl. Pour the vinaigrette on top and toss the orzo salad until full coated in the dressing.

Celebrate spring with this bright &amp; flavorful asparagus orzo! It features fresh parsley, dill, and a lemon-miso dressing. Simple to make and customize!

Lemon Asparagus Orzo (Easy, Vegan!)

asparagus

orzo pasta (about 6-7 oz.)

green onions

parsley

dill

Tbsp. Vegan Parmesan Cheese (or more for serving)

lemon

white miso

garlic,

Cook orzo: Cook your orzo according to package instructions, taking care to not overcook it. Leave it slightly firm, not mushy. (I boil mine in salted water for about 7-9 minutes, stirring occasionally to prevent it from sticking on the bottom.) When orzo is cooked, carefully pour it in a mesh strainer, rinse with cool water, and drain well.

Make the dressing: Place all dressing ingredients in a small bowl. Whisk until miso is smooth and combined.

Cook asparagus: Trim off woody ends of asparagus spears. Add 1 cup water to a large skillet over medium-high heat. When it&#39;s gently boiling, carefully add asparagus. Cover with lid and steam for about 4-5 minutes or until spears are just tender. (Take care not to overcook. The time may vary depending on how thick your spears are.)

Cut asparagus: When asparagus is cooked, carefully remove with tongs and transfer to a cutting board. Cut into 1-inch pieces.

Prepare the rest: Slice green onions. Roughly chop parsley and fresh dill. Place in a medium mixing bowl. Then add the rest: cut asparagus, cooked orzo, vegan parmesan, and dressing. Toss to combine. Adjust the flavors as desired or add salt &amp; pepper to taste.

I’m so sad you changed this recipe and didn’t keep the old one on here! It was so simple, less ingredients, and I know I should’ve written it down but I didn’t, argh! So I suppose I’m mad at myself lol! I’ll improvise and hope it turns out the same….we use your recipe every year for Passover meal, it’s wonderful and even my kids love it!

LOVE this recipe!! Made a couple of changes. I cut and roasted my asparagus for speed. I also toasted my orzo to bring out the nutty flavor. I added chopped fresh spinach and parsley. After I had the asparagus in I added parmesan cheese. Added a little olive oil to the dressing and topped with toasted sliced almonds. So nutty and flavorful. I hope you don't mind.

This lemon asparagus orzo with chickpeas is a simple vegan pasta dish made with tender asparagus, canned chickpeas, olive oil, and fresh lemon. It comes together in about 30 minutes for an easy spring lunch or dinner.

Lemon Asparagus Orzo with Chickpeas

orzo ((gluten-free, if necessary))

chickpeas ((1½ cups) rinsed and drained)

Tablespoons extra virgin olive oil

Tablespoons lemon juice* (from 1 lemon)

Tablespoon lemon zest (from 1 lemon)

lemon wedges (for serving (optional))

Bring a large pot of salted water to a boil.

Meanwhile, prep the asparagus by breaking off the tough ends and slicing the spears into bite-size pieces.

Cook the orzo according to the package directions.

When the orzo is almost cooked but needs a few more minutes, add the asparagus to the pot. Allow to cook for 2 to 3 minutes more until the asparagus is tender and bright green, and the pasta is cooked al dente. 

Drain the orzo and asparagus in a colander, but do not rinse. Return the orzo and asparagus to the pot.

Add the chickpeas, olive oil, lemon juice, and lemon zest to the orzo and asparagus and fold to combine. Taste and add salt and pepper as needed. 

Serve with lemon wedges on the side in case you want to add more lemon juice as you're eating.

Great recipe! Fabulous flavors, great textures. I added impossible ground sausage as I had it in my fridge and it needed to be used up, great addition. But this recipe just as it is, is a winner. Light, flavorful. Will definitely make this dish again.

I am not an asparagus fan, but I really liked this! Hubby asked for seconds...not usual for him. Thanks for something new and wonderful to add to our meals!

This was a brilliant recipe!  So simple, so satisfying, so healthy, so springtime....and one that works so well as leftovers.  After years of combing through various blogs and books for easy, healthy, vegan (or vegan-ish) recipes that work for my partner's and my various food sensitivities, this is my all-time favorite.  Thanks, Amy!

I love this! So easy and bright, it has been added to my regular meal rotation.

Top 3 lemon asparagus orzo recipes from across the web

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Lemon Orzo Salad

Lemon Asparagus Orzo (Easy, Vegan!)

Lemon Asparagus Orzo with Chickpeas

Top 3 lemon asparagus orzo recipes from across the web

The most viewed lemon asparagus orzo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Orzo Salad

Lemon Asparagus Orzo (Easy, Vegan!)

Lemon Asparagus Orzo with Chickpeas

The most viewed lemon asparagus orzo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine