Looking for a light, fresh, flavorful pasta salad? This salad has been on the Foster family table for years at many holiday events from Easter to summer BBQs! Orzo Salad with Fresh Lemon Chive Dressing is no ordinary pasta salad. A standout side dish in a sea of traditional pasta salad recipes!
Orzo is a small, rice-shaped pasta that is often served as a side dish in place of rice or potatoes. In this recipe, the noodles are so small that guests often ask me if it’s rice! Since the pasta is so small, follow the recipe and package directions and cook until done (I usually cook a few minutes less and test until the orzo is al dente). I think we can all agree that nothing is worse than mushy pasta!
Whether you’re planning a family dinner, a trip to the beach, a wedding party, or lunch with your best friends, this salad will satisfy even the pickiest of palates! It is easy to drive and can also be done in advance. The pasta can be cooked a few days before serving and kept in the fridge with a little olive oil. If you need to make a gluten-free salad, substitute cauliflower rice in place of orzo.
Looking for other great salads for summer get-togethers? Check out this post we’ve summarized 20 of our best easy summer salad recipes.
This salad goes well with it Beef Fajita Shish Kabobs, Lemon Pepper Kabobs with Soda Pop Marinade, Soft herb breadsticksAnd homemade cake. Enjoy!
This post was originally published in 2014 and updated in 2023 with new content and photos
Orzo salad with fresh lemon chive dressing
Orzo Salad with Fresh Lemon Chive Dressing for your next summer get together! Made with orzo, a small rice-shaped pasta, fresh tomatoes and asparagus.
Ingredients
For the salad:
-
1
Pound
orzo -
1
Pound
fresh asparagus -
1
Pound
grape or cherry tomatoes -
1
Cup
chopped chives
divided (half for dressing, half for garnish) -
1
Lemon peel
Finely grated with a microplane grater -
sliced lemon
for garnish
For the salad dressing:
-
1
Cup
light olive oil or canola oil -
1/2
Cup
Apple Cider Vinegar -
2
tablespoon
fresh lemon juice -
1/2
Cup
fresh chives, chopped -
1/2
teaspoon
sugar or honey -
1
teaspoon
Salt -
1
teaspoon
pepper
instructions
-
Cook the orzo according to package directions and set aside. This can be done up to three days before serving the salad.
-
Wash and trim the tough ends of the asparagus. Cut diagonally into 2.5 cm pieces. Put about half a cup of water in a small saucepan. Add the asparagus to the pan and heat until the water boils. Cover and cook for a minute. Remove from stove. Asparagus should be light green. Drain the hot water and pour the cold water into the pan. Drain again and add the asparagus to the bowl with the cooked orzo. Halve the tomatoes and add to the bowl with the orzo and asparagus. Add 1/2 cup of chopped chives and the grated lemon zest.
-
Whisk together all of the ingredients for the dressing, add to a blender, or use an immersion blender and blend until well combined.
-
Pour 3/4 cup of the dressing over the salad and toss to combine. Toss with additional dressing, if needed, just before serving. Garnish with the remaining 1/2 cup of chives and lemon wedges.
recipe notes
- The orzo can be cooked ahead of time, but the asparagus tastes best when mixed with the dressing the same day.
- A dressing remains. Don’t be tempted to pour dressing over the salad! Use the leftover dressing on a green salad or chopped avocados and tomatoes. This dressing also makes a great marinade for grilled chicken.