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Orzo with Asparagus & Feta

Orzo with Asparagus & Feta

This Orzo with Asparagus & Feta is fresh, light, and bursting with flavor. Tender orzo pasta pairs with crisp asparagus and tangy feta, finished with olive oil and lemon for a Mediterranean touch. Quick to make and versatile enough to serve warm or chilled, it’s perfect for weeknights, spring meals, or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, lunch, Main Course, Side Dish
Cuisine: American, Greek-Inspired, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 1 bunch asparagus trimmed and chopped
  • 2 tbsp olive oil plus more for drizzling
  • 2 cloves garlic minced (optional)
  • ½ cup feta cheese crumbled
  • 1 tsp lemon zest optional
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Fresh herbs parsley, dill, or basil for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook orzo until al dente, then drain (reserving ½ cup of pasta water).
  2. Heat olive oil in a skillet. Add asparagus (and garlic if using) and sauté for 3–5 minutes until tender-crisp.
  3. Add cooked orzo to the skillet and stir to combine, adding a splash of pasta water if needed.
  4. Toss in crumbled feta, lemon zest, and lemon juice. Season with salt and pepper.
  5. Serve warm, or chill and enjoy as a refreshing pasta salad. Garnish with fresh herbs.

Notes

  • Add grilled chicken, shrimp, or chickpeas to make it a main dish.
  • Works well warm or cold, making it ideal for meal prep.
  • For extra flavor, drizzle with a little balsamic glaze before serving.

Topping & Add-In Ideas:

  • Cherry tomatoes
  • Roasted zucchini
  • Toasted pine nuts
  • Kalamata olives