This roasted asparagus and feta orzo salad is fresh, bright, and full of flavor. Tender orzo pasta, roasted asparagus, cherry tomatoes, feta, and herbs. This is a great salad for summer, it’s a wonderful way to use up in season vegetables and herbs. Serve this salad at room temperature or cold, great for picnics or backyards BBQ’s.
What can I substitute for orzo:
If you are not able to find orzo, you can try substituting Acini de pepe pasta, ditalini pasta, or couscous.
Tools I used for this recipe:
- Fine Mesh Strainer – perfect for rinsing the orzo without losing any of it down the sink!
- Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great to stop the orzo from sticking and this pot is large enough so nothing boils over
- Wooden Spoon – a tool that will last the test of time! A good wooden spoon is a must, and it wont scratch your enamel or stainless steel pans!
- Prep Knife – my go to for quickly chopping up veggies
If you like this roasted asparagus and feta orzo salad, you’ll love…
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Instructions the Roasted Asparagus and Feta Orzo Salad:
- Preheat oven to 350 degrees, layer asparagus on a sheet pan, drizzle with olive oil and season with salt and pepper.
- Roast for 8-10 minutes until slightly tender, allow to cool and roughly chop.
- In a large mixing bowl combine cooked orzo, asparagus, cherry tomatoes, feta, garlic, fresh herbs, and olive oil. Toss gently to combine. Season to taste with salt and pepper. Serve at room temperature or chilled, top with extra feta and herbs before serving.
Roasted Asparagus and Feta Orzo Salad
Ingredients:
- 1 1/2 cup Dry orzo, cooked according to package instructions and cooled
- 1 lb. Fresh Asparagus
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 pint Cherry tomatoes, halved
- 5 oz. Feta cheese, crumbled
- 2 tbsp Olive oil
- 2-3 cloves Garlic, minced
- Salt & pepper, to taste
- Fresh basil, dill, or parsley
Instructions:
- Preheat oven to 350 degrees, layer asparagus on a sheet pan, drizzle with olive oil and season with salt and pepper.
- Roast for 8-10 minutes until slightly tender, allow to cool and roughly chop.
- In a large mixing bowl combine cooked orzo, asparagus, cherry tomatoes, feta, garlic, fresh herbs, and olive oil. Toss gently to combine. Season to taste with salt and pepper. Serve at room temperature or chilled, top with extra feta and herbs before serving.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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