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Whole Grain Asparagus Orzo Salad Recipe

Asparagus Orzo Salad is an easy and delicious salad that is made with whole grain orzo, fresh lemon, crisp asparagus, and feta. It makes the perfect summer dish!

A white plate filled with orzo and asparagus and garnished with feta. A second plate sits in the background over a blue-checked napkin.Growing up, my dad owned the town tavern. He was gone most of my day and only had Sunday’s off. On Sundays, we often went fishing in nearby ponds.

My mother always prepared a picnic lunch. She often made fried chicken and potato salad. I get hungry for it could just thinking of it. I think about those dirty little hands handling worms and who knows what, and I cringe. Oh well, none of us ever got sick.

A white plate filled with orzo and asparagus and garnished with feta. A second plate sits in the background over a blue-checked napkin.A plate of food, with Salad and OrzoI still love potato salad, but John isn’t crazy about it (maybe he’s just crazy?) I also limit myself to salads that contain mayonnaise because of the fat. There are a lot of delicious salads that we do like, such as this Asparagus Orzo Salad, that is a bit better for us.

This Asparagus Orzo Salad is chock full of great healthy ingredients. I used whole grain wheat orzo, fresh lemon, crisp asparagus and crumbled feta. This salad is cool, fresh and delicious. It is perfect as a side at dinner or a picnic lunch, and it makes a huge bowl so make sure you have plenty of hungry people to feed. It also lasted for an entire week, and I never tired of it.

Asparagus Orzo Salad

Asparagus Orzo Salad is an easy and delicious salad that is made with whole grain orzo, fresh lemon, crisp asparagus, and feta. It makes the perfect summer dish! 
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Servings 14
Author Hostess At Heart


  • 1 bunch of asparagus cut into one-inch pieces
  • 16 ounces cooked whole wheat orzo cooked
  • 1 cup crumbled feta
  • 2/3 cup flat Italian parsley chopped
  • Zest of 1 lemon about 1 tablespoon
  • 1/3 cup fresh lemon juice
  • 1 tablespoon plain yogurt
  • 11/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup olive oil


  • Bring a large pot of water to a boil. Add asparagus and blanch for two minutes. Remove with a slotted spoon to a sieve or colander and run under cold water to stop cooking. Return the water to a boil, salt the water and add orzo. Cook for suggested time, approximately 9 minutes. Drain and run under cool water.
  • In a large serving bowl. add orzo, asparagus, feta, parsley and lemon zest.
  • In a small bowl, combine olive oil, lemon juice, salt, pepper, and yogurt. Whisk to combine and add to orzo combination.
  • Refrigerate or serve immediately.


Adapted from Family Circle May 2015


Calories: 177kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 240mg | Potassium: 100mg | Fiber: 1g | Sugar: 6g | Vitamin A: 315IU | Vitamin C: 6.1mg | Calcium: 68mg | Iron: 0.7mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Are you still looking for a couple other amazing salad ideas? Here are a few of our favorites!

Tabouli Salad

Tabouli salad garnished with red peppers and feta in a white bowl with a second bowl behind it.

Asian Cabbage Salad

Chopped purple cabbage filled with diced red pepper and carrot sticks garnished with chopped cashews and dressed in a ginger sesame vinaigrette sits on a white bowl.

Cherry Chipotle Salad

A bowl filled with Cherry Chipotle Salad that\'s loaded with dried cherries, corn, and cilantro.

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Asparagus Orzo Salad - Hostess At Heart
Recipe Rating


Thursday 13th of July 2017

Orzo is one kind I have never tried before.. the recipe sounds so summerish and delicious!!

Julie Menghini

Friday 14th of July 2017

Thank you Sonal! Give it a try it's really yummy!

Roberta Briffa

Thursday 13th of July 2017

Wonderful recipe Julie! Orzo is my favourite type of pasta adding lemon to it just screams summer! Can you believe it when I tell you that I had an orzo pasta salad for the first time on my very first visit to Michigan when we were thinking of moving there for a while from Malta! I ordered it at a restaurant because I wasn't that hungry. So, you know, I ordered a salad, as one does when you just want to nibble on something. In Europe, you only get a small plate of side salad usually. Instead I got a large bowlful of a gorgeous pasta salad - full of nuts and greens coated with a delicious vinaigrette. I took leftovers home. It was seriously gorgeous. Thanks for sharing this with us! xx

Julie Menghini

Thursday 13th of July 2017

Thank you, Roberta! Malta is on my bucket list and that dish you had sounds absolutely amazing. Have you remade it? I would love to dig into it myself. I love all those goodies on a salad.


Wednesday 12th of July 2017

Orzo is so wonderful, but I don't use it often enough! Maybe this will get me to cook the orzo I have in my pantry! Although I haven't seen asparagus in weeks. Fabulous salad!

Julie Menghini

Thursday 13th of July 2017

I love it, especially in cold salads. I'm with you though I don't think to use it more often. I've been way to lazy this summer!


Tuesday 23rd of June 2015

I love this recipe, Julie! Orzo is one of my favorites, I think because of the texture, and my husband and I both enjoy asparagus. And feta makes everything better as far as I'm concerned. Yummy recipe - thank you! Pinned to make soon.

Julie Menghini

Tuesday 23rd of June 2015

Thank you Shari! It will be a repeat at our table too! Perfect for warm weather. I hope you will let me know if your enjoy it. Thank you for stopping by!


Monday 22nd of June 2015

What a beautiful dish! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!