Ingredients
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The Creamy Herb Dressing: 2 tbsp extra-virgin olive oil, 2 tbsp white wine vinegar, juice of ½ lemon, 1½ tbsp finely chopped fresh parsley, 1 clove minced garlic, 2 tsp Italian herb seasoning, 1 tsp Dijon mustard, ¼ cup mayonnaise, 1 tsp white sugar (or to taste), salt and black pepper to taste.
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The Grains & Greens: 1 cup uncooked orzo pasta, 2 cups vegetable broth, 2 tbsp unsalted butter, 1 lb fresh asparagus (washed, trimmed, and cut into bite-sized pieces), 2 tbsp extra-virgin olive oil (for cooking).
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The Salad Mix-Ins: 2 tbsp extra-virgin olive oil (for tossing), 10 stuffed olives (halved), ½ cup cherry tomatoes (halved), ¼ cup matchstick-cut carrots, ½ cup crumbled feta cheese, ⅓ cup minced red onion.
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Optional Finish: Extra fresh parsley for garnish.
Instructions
Step 1: Whisk the Dressing
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Emulsify: In a small bowl, combine 2 tablespoons of olive oil, the white wine vinegar, lemon juice, chopped parsley, minced garlic, Italian seasoning, and Dijon mustard. Whisk rapidly with a fork or mini whisk until well blended.
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Make it Creamy: Stir in the ¼ cup of mayonnaise until smooth. Taste the dressing, then season with salt, black pepper, and a teaspoon of sugar to balance the acidity. Pop the dressing into the fridge to chill while you prepare the rest of the components.
Step 2: Cook the Asparagus & Orzo
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Sauté Asparagus: Heat 2 tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Once hot, toss in the bite-sized asparagus pieces. Cook, stirring frequently, for just 3 to 4 minutes until they turn a brilliant, bright green but still retain a distinct, crunchy snap. Remove them from the pan and set aside.
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Toast the Orzo: Turn the skillet heat down to medium-low and melt the 2 tablespoons of butter. Dump in the uncooked orzo, stirring immediately to coat every grain in butter. Cook and stir continuously for about 4 minutes until the pasta turns a gorgeous, light golden brown and smells nutty.
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Simmer: Pour in the vegetable broth, stir gently, and bring the liquid to a boil. Pop a lid on the pan, reduce the heat to low, and simmer for 15 minutes. Note: Remove the lid for the last 5 minutes of cooking and stir occasionally to allow any remaining broth to fully evaporate.
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Cool the Pasta: Transfer the hot orzo to a large mixing bowl. Drizzle it with the final 2 tablespoons of olive oil and stir well—this prevents the starch from making the pasta stick together as it cools. Place the bowl in the refrigerator for about 15 minutes to take the heat off.
Step 3: Assemble and Serve
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Combine Salad: While the orzo cools, combine the sautéed asparagus, halved olives, cherry tomatoes, matchstick carrots, crumbled feta cheese, and minced red onion in a separate large serving bowl.
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Toss & Garnish: Add the chilled orzo to the vegetable bowl. Pour the chilled creamy dressing over the top and toss everything together thoroughly until evenly coated. Garnish with an extra sprinkle of fresh parsley and serve perfectly cold.
Notes
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Don’t Skip the Toasting: Toasting pasta is a classic Mediterranean technique. It browns the starch on the surface of the orzo, which not only adds a rich depth of flavor but also helps the pasta grains stay distinct and firm in a cold salad rather than turning mushy.
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Trimming Asparagus: To quickly trim your asparagus, hold a stalk at both ends and bend it until it snaps. It will naturally break right where the woody, tough bottom end meets the tender stalk. Use that point as your guide to slice the rest of the bunch.
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Make-Ahead Advantage: This salad tastes even better after sitting in the fridge for a few hours or overnight, as the toasted orzo drinks up the flavors of the garlic-herb dressing. If it looks a little dry before serving, simply revive it with a tiny splash of olive oil or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian