This lemon asparagus orzo is a perfect side dish that is zingy, fresh, and so yummy. Whether you’re looking to pair this with a protein for an easy weeknight dinner, or serve this to a crowd, this dish is a 10/10!

two plates of lemon asparagus orzo with meatballs on the side

Pasta salads have always been one of those foods that I just love. This lemon asparagus orzo can technically be considered a pasta salad as it can be served warm, cold, or room temperature. Delicious at all temperatures, it’s really the bright asparagus, lemon, and dill that pack this simple dish with flavor and make it so good.

The last time I served this lemon orzo salad was with simple italian meatballs. The combination of the fresh and zingy orzo, bites of asparagus, and tender meatballs is just divine. I’d love this for a weeknight, or even Sunday night dinner. I’ve had people tell me that when they make it for their family, it’s gobbled up in NO TIME!

Ingredients:

Dried Orzo – the small sized pasta we’re using for this dish. You can substitute this with other small pasta shapes, but I like orzo the most when making this dish with asparagus. The orzo is first cooked in salted boiling water like any other pasta, then tossed with the remaining ingredients.

Lemon – juiced and zested and tossed with the other ingredients. A KEY ingredient and what brings so much brightness to the dish!

Pecorino cheese – the depth of flavor that adds umami and creaminess. You can substitute parmesan cheese if you prefer.

Asparagus – the jingle and flare that makes this dish special. I love the lemon and asparagus flavor combination, but feel free to substitute other vegetables that are in season like peas, snap peas, corn, roasted squash, or zucchini.

Dill – another flavor booster that brings an extra layer to the dish. I highly recommend trying this recipe with dill, but if you’re looking for substitutions, try chives or parsley.

Aromatics – salt, pepper, garlic, and extra virgin oil. Simple, but necessary to bring out the flavors of the dish and get the right texture.

Main dishes to pair with the lemon asparagus orzo:

Italian Meatballs

Baked Chicken Parm

Olive Oil Poached Halibut

Pan Seared Salmon

Cast Iron Pork Tenderloin

Crispy Chicken

Lemon Steamed Salmon

Petrole Sole with Sauce Vierge

FAQ – for the Asparagus Orzo

Q: Should I wait to toss the salad with the lemon juice and olive oil right before serving?

A: If you can, yes. However, this salad holds pretty well and can sit for at least 2-3 hours after being tossed and will still be at its prime.

Q: How else can I prepare the asparagus?

A: In this recipe, I’m slicing the asparagus into ½” thick pieces, then lightly searing them in a hot cast iron pan for 1 minute. I like to give the asparagus a quick char, so you can maintain the texture and flavor. If you prefer, you can also roast the asparagus at 425 for 5 minutes.

Q: Can I prepare this salad ahead of time?

A: Yes – you can prepare this salad, toss it, and keep it stored in an airtight container for up to 3 days.

Step by Step Instructions:

1. Prep the Vegetables – chop the asparagus, dill, and garlic.

2. Bring a medium-sized pot of water to a boil. Add a few tablespoons of salt and the orzo. Cook according to package directions and drain.

pouring orzo into a pot of boiling water

3. Heat a large pan on medium-high heat. Add a tablespoon of neutral oil and the chopped asparagus. Cook for 1 minute, then add the garlic and a pinch of kosher salt. Cook for another minute, then remove from heat into a large mixing bowl.

4. Once the orzo is cooked, add it to the asparagus along with lemon zest, lemon juice, a pinch of kosher salt, black pepper to taste, dill, and pecorino cheese. Mix everything together, taste to adjust seasoning, and serve.

chopped asparagus cooking in a large pan with garlic and salt

orzo with dill, cheese, pepper, and salt on top in a bowl

a spoon of lemon asparagus orzo above a bowl of lemon asparagus orzo

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