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Light & Fresh Spring Easy Mediterranean Asparagus and Edamame Orzo Salad
A bright and easy Asparagus and Edamame Orzo Salad packed with spring flavors, Parmesan, and sun-dried tomatoes. Perfect for meal prep, picnics, or a fresh side dish everyone will love!
Fresh asparagus, nutty Parmesan, and chewy orzo make this salad feel like sunshine in a bowl. It’s the kind of easy meal you’ll want to make again and again. Make it today and enjoy a quick, refreshing meal that tastes like a weekend getaway.
This Zesty Asparagus and Edamame Orzo Salad is one of those easy, toss-it-together dishes that always feels fancy without any real effort. It’s perfect for spring or summer, when fresh asparagus is in season, and you want something light but satisfying. Serve it warm, chilled, or at room temperature; it’s good every way.
Why You’ll Love and Enjoy Zesty Asparagus and Edamame Orzo Salad:
- It’s quick and ready in about 20 minutes.
- The combo of tender orzo, crisp asparagus, and creamy edamame works.
- Great for meal prep, lunches, or as a side dish.
- Easy to make ahead for potlucks or picnics.
- Fresh, healthy, and feels fancy without trying too hard.
Asparagus And Edamame Orzo Salad
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings depending on size 1x
- Category: Salad Recipes
- Method: Easy
- Cuisine: Italian
Description
A simple, sunshiney salad that’s light, fresh, and full of texture. It’s got tender orzo, crisp-tender asparagus, creamy edamame, and salty Parmesan, all tossed in olive oil with a hint of garlic and basil. Perfect for a picnic, potluck, or just an easy lunch!
Ingredients
- 1 cup orzo pasta
- 1 bunch of asparagus (about 20 spears)
- 3/4 cup frozen shelled edamame
- 3 tbsp olive oil
- 3 tbsp freshly grated Parmesan cheese
- 1/4 cup oil-packed sun-dried tomatoes, rinsed, drained, and thinly sliced
- 1 tbsp chopped fresh basil
- 1 small garlic clove, minced
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Extra Parmesan cheese, for serving
Instructions
- Bring a medium saucepan of lightly salted water to a boil.
- Add 1 cup of orzo and cook for about 10 minutes, or until tender.
- Drain well, then toss it into a big mixing bowl and set aside.
- In another pot, bring water to a boil.
- Add 1 bunch asparagus and ¾ cup frozen edamame.
- Reduce the heat to low and cook for 2 minutes.
- Quickly drain and plunge them into a bowl of ice-cold water; this keeps the color bright and the texture crisp.
- Pat the asparagus and edamame dry, then slice each asparagus spear into 3 pieces. Add them to the bowl with the orzo.
- Drizzle in 3 tbsp olive oil, sprinkle in 3 tbsp Parmesan, toss in ¼ cup sun-dried tomatoes, 1 tbsp fresh basil, and 1 minced garlic clove.
- Season with ¼ tsp salt and ¼ tsp pepper. Give it all a good toss until evenly coated.
- Cover and let the salad stand at room temperature for about 10–15 minutes, so the flavors come together.
- Serve it up with an extra dusting of fresh Parmesan on top.
Notes
Created, Prepared, Tasted, and Tested by Valerie
Sometimes the best meals come from the simplest ingredients, and this Asparagus and Edamame Orzo Salad proves it. Light yet satisfying, it’s a go-to for any day.
The Asparagus and Edamame Orzo Salad offers a refreshing mix of texture and taste, pairing crisp vegetables with tender orzo and nutty Parmesan. It’s the kind of meal that feels light yet satisfying, perfect for a quick lunch, picnic, or side dish that never feels like an afterthought. Simple to prepare and endlessly versatile, it delivers the bright, clean flavors everyone craves without requiring much effort.
Orzo
Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made from whole grain. It is often made with semolina, a type of flour made from durum wheat.
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