Ingredients
- Orzo pasta (1 cup)
- Asparagus (1 pound, trimmed and cut into 1-inch pieces)
- Marinated Artichoke Hearts (12-ounce jar, drained and quartered)
- Crumbled Feta Cheese (1/2 cup)
- Fresh Lemon Juice (1/4 cup) and Zest (1 teaspoon)
- Extra Virgin Olive Oil (1/4 cup)
- Fresh Dill (1/4 cup, chopped)
- Salt and freshly ground Black Pepper (to taste)
Instructions
- Step 1: Cook the orzo according to package directions in salted water until al dente. Drain the orzo immediately, rinse under cold water to stop the cooking process and remove excess starch, then set aside in a large bowl.
- Step 2: Blanch the asparagus by boiling the pieces for 2-3 minutes until bright green and tender-crisp. Immediately plunge the asparagus into a bowl of ice water to cool rapidly; drain thoroughly and add to the bowl with the cooked orzo.
- Step 3: Prepare the dressing by whisking together the olive oil, lemon juice, and lemon zest in a small bowl. Season the dressing liberally with salt and black pepper until well combined.
- Step 4: Add the remaining solid ingredients to the bowl with the orzo and asparagus: the drained and quartered artichoke hearts, the crumbled feta cheese, and the fresh chopped dill.
- Step 5: Pour the prepared lemon dressing over the salad ingredients and toss gently to ensure everything is evenly coated. Taste the salad and adjust the seasoning if necessary, then cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; if preparing more than 24 hours ahead, stir in the feta and fresh dill just before serving for optimal flavor.
- This Mediterranean-inspired dish is best served well-chilled and makes a light, bright accompaniment to grilled chicken, lamb, or seared fish.
- Don't skip the ice bath after blanching the asparagus; this rapid cooling step is essential for preserving the vegetable's tender-crisp texture and desirable bright green hue.
- If the chilled salad seems flat or needs a boost, try adding a final whisper of lemon zest or a touch more freshly cracked black pepper right before it hits the table rather than more salt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American