Summer Orzo Salad

Summer Orzo Salad with Asparagus & Roasted Red Peppers

Oh man, oh man, I am excited for this summer orzo salad recipe! We are kicking off the summer season right with a simple but insanely delicious summer side that can be made in 15 minutes. Bless!

I made this last summer for a lake weekend and was requested to make it again this memorial day. Orzo is highly underrated in my book - my Watermelon Orzo Salad is a summer staple that I can literally eat my weight in. This recipe is similar but with veggies subbed in.

Start by making a pound of orzo (I used DeLallo orzo for this specific recipe) according to the package directions in salted water - this is key! While that is going, chop the bottom parts of the asparagus off, and slice the remaining stalk in thirds. Add to a skillet with a  little olive oil and sauté for 5-7  minutes. 

While the asparagus is sautéing and orzo is cooking, drain a can of roasted red peppers and finely dice. Add the red peppers and asparagus into a large bowl.

Once the orzo is finished, add into the large bowl with the veggies and add in the butter. Stir while hot so the butter melts, then add in the feta and toss until everything is combined.

Finish with some fresh crack black pepper and be ready to devour this! I find this dish is best served hot, so I like to wait until right before I am going to serve this to make it. Once orzo cools it tends to clump together, which is totally fine and doesn’t affect the taste at all, I just personally think this is best served right away.

This feeds a crowd and is perfect for any summer cookout, backyard dinner party, or lake weekend. 🙂 Be creative with the veggies too if you want! Anything goes with this. You could do

• Peas, fresh basil, and parmesan
• Cherry tomatoes, fresh basil, and pearl mozzarella
• The possibilities are endless!

Ok, I am going to have to go make more of these combos right now....I am getting hungry writing about this! See ya next week!

Summer Orzo Salad

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• Author: Heather
• Total Time: 15 minutes
• Yield: 12 people 1x

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Description

You won't be able to stop eating this Summer Orzo Salad. Filled with asparagus, roasted red peppers - this is your new summer go-to side!

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Ingredients

Scale 1x2x3x

• 1 Pound of Orzo
• 6 Ounces Asparagus (or half of a bunch)
• 12 Ounce Can of Roasted Red Peppers
• 6 Ounces Feta, crumbles
• 1 Tablespoon Butter
• Salt & Freshly Cracked Black Pepper

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Instructions

1. Fill a large pot with water and heavily salted. Bring to a boil and cook orzo according to package directions.
2. In a skillet, add a tiny bit of olive oil and asparagus that has been washed, trimmed and sliced into thirds. Sautee for 5-7 minutes. Once finished, add to a large bowl.
3. While the orzo and asparagus are cooking, drain the can of roasted red peppers. Finely dice and add to the large bowl.
4. Once the orzo has cooked, add directly into the large bowl with peppers and asparagus. Add in the butter and stir until melted. Add in the feta and toss to combine.
5. Taste to see if it needs any additional salt and finish it off with freshly cracked black pepper.
6. Serve immediately and enjoy!

Notes

• This dish is best enjoyed hot and fresh. 
• If there are leftovers, they can be kept in the fridge for 2-3 days.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Sides
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 scoop
• Calories: 272
• Sugar: 5.1 g
• Sodium: 146.6 mg
• Fat: 9.6 g
• Carbohydrates: 45.2 g
• Fiber: 9.3 g
• Protein: 10.4 g
• Cholesterol: 15.2 mg

Keywords: Summer Orzo Salad

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