Lemon Orzo Salad

This Orzo Salad screams springtime with orzo pasta, juicy shrimp, sweet cherry tomatoes, beautiful ripe asparagus, all tossed in a bright lemon dressing. It’s filling, but light, and perfect as a side or main course at home, or for a potluck.

Asparagus is in season again. Yay! I’m told that asparagus, brussels sprouts, broccoli, and spinach are all bitter. Either my taste buds are shot, or I must like bitter food, because I love all of those, with asparagus at the top of the list.

There’s an asparagus festival every year in May (about an hour from us) where, in the course of the previous events, they’ve dished out over 10 tons of California grown asparagus! They offer everything from deep fried asparagus to asparagus ice cream. Fresh asparagus is amazing. I always bring a bunch home to make roasted asparagus, asparagus soup, and this Orzo Salad.

What is Orzo?

A lot of people think orzo is rice, but it’s actually a pasta. The confusion is understandable, though, since it looks like (large) grains of rice and acts like it too, quickly absorbing the liquid it’s cooked in. It definitely tastes like pasta and we love it. It can be found with all the other pasta in most major grocery stores.

Orzo Salad Recipe

Skip the deli case and make this orzo pasta salad at home. The ingredients are fresh and simple. Here’s what you’ll need:

• Orzo pasta: Uncooked orzo is boiled in water to al dente. For added flavor, you could use vegetable or chicken stock.
• Shrimp: Defrosted, if frozen. Peeled and deveined.
• Asparagus: Try to find stalks that are on the thinner side, so they cooker faster.
• Cherry Tomatoes: A combination of yellow and red provide wonderful color.
• Garlic: Use fresh!
• Homemade vinaigrette: This simple dressing is made up of olive oil, lemon juice, lemon zest, mustard, thyme, salt, and pepper.
• Other seasonings: We also sprinkle the shrimp with a tiny bit of cayenne pepper for another level of flavor.

Orzo Pasta Salad Recipe Variations

We love this lemon orzo salad as is, but it’s pretty versatile. Here are some ways to mix it up:

• Use vegetable or chicken stock: Cook the orzo in stock instead of water, for additional flavor.
• Add in some chickpeas: Chickpeas (also known as garbanzo beans) add extra protein.
• Include some black olives: If you love olives, these add a salty addition with another contrasting color.
• Mix in roasted peppers: Roast some red bell peppers (or buy them jarred, then drain and chop) and mix them in.
• Love cheese? A little bit of crumbled feta or goat cheese tossed in at the end would be delish!
• Toss in some greens: Baby arugula or spinach would also be a nice addition. Stir it in while the asparagus mixture is still warm, so it wilts a little.
• Add in nuts: Toasted pine nuts or almonds would be a perfect ending, sprinkled on top.

Make Ahead and Storing Leftovers

This salad is typically served warm, but is wonderful cold, too. All of the ingredients in this salad hold up well if you want to make it ahead of time. In fact, the flavors will deepen overnight, so it’s a great salad to make the day before you’re serving it. Great for meal prep, picnics, and potlucks.
How long is Orzo Salad good for? This shrimp orzo salad should be stored in a tightly covered container in the refrigerator and will keep up to 3 days. It’s recommended to keep it in a shallow container to avoid big clumps from forming. You can also mix in a little water or stock to loosen it up again.

Orzo Pasta Salad Video

Other Pasta Salads We Love

• Chicken Broccoli Pasta Salad
• Greek Pasta Salad
• Italian Chopped Salad
• Chicken Caesar Pasta Salad

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Orzo Salad {with Shrimp and Asparagus}

5 from 14 Ratings

This Orzo Salad screams springtime with orzo pasta, juicy shrimp, sweet cherry tomatoes, beautiful ripe asparagus, all tossed in a bright lemon dressing.

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings: 6

Ingredients

• 2 cups uncooked orzo pasta
• 1/3 cup fresh lemon juice
• 2 teaspoons lemon zest
• 2 teaspoons grainy mustard
• 1 1/2 tablespoons fresh thyme , chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 1 bunch asparagus , sliced into 1 1/2-inch pieces
• 1 pound shrimp , peeled and deveined
• salt, pepper, and cayenne , to taste
• 2 cloves garlic , minced
• 1 cup cherry tomatoes , halved

Instructions

• Cook orzo according to package directions, al dente.
• In the meantime, in a large mixing bowl, combine lemon juice, lemon zest, mustard, thyme, salt, and pepper; whisk. While whisking, slowly add the 1/2 cup olive oil. Whisk until combined and smooth. (Reserve 2 tablespoons.)
• Drain orzo completely and toss in the large bowl with the most of the vinaigrette. Set aside.
• In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add asparagus and reserved 2 tablespoons vinaigrette; cook for about 2 minutes, stirring frequently.
• Sprinkle the shrimp with salt, pepper, and cayenne to taste; add to the pan. Cook for another 3 minutes until shrimp are pink and opaque, and asparagus is tender. Add in the garlic and cook until fragrant, about 20 seconds. Remove from the heat and toss in the cherry tomatoes.
• Add mixture to the bowl of orzo and toss to combine. Taste and adjust seasoning, if necessary.
• Serve warm or cold and enjoy!

Nutrition

Calories: 448kcal | Carbohydrates: 43g | Protein: 24g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 191mg | Sodium: 611mg | Potassium: 411mg | Fiber: 4g | Sugar: 4g | Vitamin A: 774IU | Vitamin C: 22mg | Calcium: 153mg | Iron: 5mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Salad

Cuisine: Italian

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