Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Orzo and Asparagus Salad

By , from the Culinate Kitchen collection
Total Time 30 minutes


This springtime salad came about when I had leftover asparagus and orzo, which I tossed with a lemon vinaigrette, fresh herbs, and capers. Serve it alone or as a side dish to grilled salmon.


1 lemon, zested and juiced
¼ cup plus 2 Tablespoons extra-virgin olive oil
1 bunch green onions, trimmed and chopped
2 cups asparagus, cut into ½-inch lengths, cooked until just tender (see Note)
4 cups cooked orzo pasta, drained (about 2½ cups dried)
2 Tbsp. chopped fresh dill or Italian parsley
1 Tbsp. chopped fresh mint
2 Tbsp. capers, rinsed and drained
~ Salt and freshly ground black pepper


  1. In a large bowl, whisk together the lemon zest and juice with the olive oil. Add the chopped green onions, cooked asparagus, cooked orzo, herbs, and capers. Toss until the pasta is coated with the dressing, then season to taste with salt and freshly ground black pepper.


You can use an asparagus steamer to make asparagus. You can also steam it in an ordinary steamer insert or blanch it quickly in boiling water. If you prefer a roasted flavor (and the asparagus spears aren’t too thick), pan-fry them quickly in a little olive oil.

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
Add a comment
100% recommend this recipe
1. by CaptinMaple on Mar 3, 2009 at 9:53 AM PST

I really enjoyed this recipe. It’s simple, fast(less than 30 min) and most of the ingredients I ussally have in the kitchen (capers being an exception although this time I did have some leftover). I really liked the way the dill and capers went together with the asparagus. I did alter the recipe a bit, adding sliced almonds, which I briefly pan-fried along with my asparagus, however I did not eat this dish alongside grilled salmon, so the extra protein was not too much.

2. by Shawnee Chisam on May 5, 2009 at 7:23 AM PDT

This recipe was so good. I had it warm along side salmon and it went together great. I had it cold along side some tilapia the next day and it was even better after the flavors sat together longer. Easy and definately a keeper!

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice