Ingredients
Scale
- 8 oz orzo pasta
- 2 cups cooked salmon, flaked
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- Optional: crumbled feta cheese for garnish
Instructions
- Boil and Blanch:
Bring a large pot of salted water to a boil. Add orzo and cook according to the package instructions. During the last 2 minutes of cooking, stir in the asparagus pieces. - Drain and Cool:
Drain the orzo and asparagus together, then rinse under cold water to stop the cooking process. This also helps the salad stay cool and refreshing. Set aside. - Make the Dressing:
In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, salt, and black pepper. Adjust seasoning to taste. - Toss the Salad:
To the dressing, add the cooled orzo and asparagus. Then gently fold in the flaked salmon, cherry tomatoes, red onion, dill, and parsley. Toss just until everything is combined and coated with the dressing. - Add Final Touches:
Taste the salad and adjust seasoning if needed. If using, sprinkle crumbled feta cheese over the top for extra flavor and creaminess. - Serve and Enjoy:
Serve the salad chilled or at room temperature. It makes a lovely, light meal on its own or a vibrant side for grilled meats or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes