Lemon-Orzo Salad with roasted asparagus & tomatoes

Side Dishes

Lemon-Orzo Salad with roasted asparagus & tomatoes

Lemon-Orzo Salad with roasted asparagus & tomatoes is one of those pasta salads that tastes great warm, at room temperature, or chilled. For a nutritious spring side dish that everyone will like, it's hard to go wrong with this one.


6 servings (4 cups)

Total Time

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Look for stalks with tightly closed, dry tips that are firm to the touch and bright green in color. Use within 3–4 days of buying.


Preheat oven to 425°.

Toss tomatoes and asparagus with 1 Tbsp. oil; season with salt and pepper then transfer to a baking sheet in a single layer.

Roast tomatoes and asparagus until they begin to soften, 1012 minutes; transfer to a bowl.

Meanwhile, cook orzo according to package directions; drain then stir into tomatoes and asparagus.

Stir in onion, Parmigiano-Reggiano, parsley, and pine nuts.

Whisk together remaining 3 Tbsp. oil, zest, lemon juice, honey, and garlic; stir into orzo mixture.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 344

% Daily Value*

Total Fat 19g 29%

Saturated Fat 5g 25%

Cholesterol 17mg 5%

Sodium 290mg 12%

Carbs 31g 10%

Protein 14g

*Percent Daily Values are based on a 2,000 calorie diet.

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