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Orzo Salad Recipe

5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 6 servings (4 ½ cups)
Category pasta, Salad, Salad/Side dish, Side Dish
Cuisine American/Italian


A simple herby orzo salad recipe with crisp asparagus and savory parmesan.


  • Kosher salt
  • 1 cup (6 oz.) dry orzo pasta
  • 1 pound asparagus, trimmed and cut into 1-inch thick slices
  • ¾ cup finely grated Parmesan + more for serving
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh dill
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 1 clove garlic, grated
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons butter


  • Bring a medium pot of water to a boil; season generously with salt then add 1 cup orzo and cook until al dente according to package directions. Add 1 pound sliced asparagus in last two minutes of cooking.
  • Drain orzo and asparagus. Return pot to stove, not over heat, and allow to dry (or wipe out).
  • Whisk together ¾ cup Parmesan, ¼ cup chopped basil, ¼ cup chopped dill, 3 tablespoons oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 grated clove garlic, ½ teaspoon salt and ¼ teaspoon red pepper flakes in a medium bowl.
  • Add orzo and asparagus back to now empty pot. Place over medium-low heat and stir in 2 tablespoons butter, continue stirring until butter is melted. Off heat, add Parmesan-herb mixture and gently stir until completely combined and cheese has melted.
  • Season with additional salt and pepper flakes to taste and serve immediately.


Leftovers can be stored up to 5 days in an airtight container in the refrigerator. 


Serving: 3/4 cupCalories: 235kcalCarbohydrates: 19gProtein: 9.5gFat: 14gSaturated Fat: 5.5gCholesterol: 40mgSodium: 555mgFiber: 2gSugar: 1.5g
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