Lemony Orzo with Grilled Asparagus, Mint, and Feta
This vibrant Mediterranean-inspired dish features tender orzo tossed in a lemony dressing with smoky grilled asparagus, fresh mint, and creamy feta. It works beautifully as a side dish for grilled meats or fish, or as a refreshing vegetarian main.
Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
For the Orzo Salad
1 cup dry orzo pasta
1 lb (450g) fresh asparagus, trimmed
2 tbsp olive oil
Salt & freshly cracked black pepper, to taste
¾ cup crumbled feta cheese
¼ cup fresh mint leaves, chopped
2 tbsp toasted pine nuts or slivered almonds
For the Lemony Dressing
3 tbsp extra virgin olive oil
Juice and zest of 1 large lemon
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, finely grated or minced
Salt & pepper, to taste
Instructions
Cook the orzo
Bring a pot of salted water to a boil.
Cook orzo according to package directions until al dente.
Drain, rinse lightly under cool water, and transfer to a large bowl.
Grill the asparagus
Preheat grill or grill pan over medium-high heat.
Toss asparagus with 2 tbsp olive oil, salt, and pepper.
Grill 2–3 minutes per side until tender with light char marks.
Cut into 2-inch pieces.
Make the dressing
In a small bowl, whisk olive oil, lemon juice, zest, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
Assemble the salad
Add grilled asparagus, feta, mint, and optional pine nuts to the bowl with orzo.
Pour dressing over the top and toss gently to combine.
Serve
Enjoy warm, room temperature, or chilled.
Notes & Tips
Meal prep: Keeps well up to 3 days in the fridge (best served at room temperature).
Extra veggies: Add cherry tomatoes, peas, or zucchini ribbons.
Protein boost: Toss in grilled shrimp or chicken for a main course.
Herb twist: Basil or dill also pair beautifully with the lemon and feta.
Frequently Asked Questions
Q: Can I make this gluten-free?
Yes — swap orzo with gluten-free pasta or quinoa.
Q: What if I don’t have a grill?
Roast asparagus at 425°F (220°C) for 12 minutes or pan-sear on stovetop.
Q: Can I make the dressing ahead?
Yes — store in the fridge for up to 4 days; whisk before using.
Nutritional Information
Calories: 340
Protein: 11g
Fat: 17g
Carbs: 37g
Fiber: 4g
Sugars: 4g