This fresh orzo salad with asparagus and blueberry is a great gluten-free lunch treat. With the tangy lemon dressing and sweet burst of blueberries, you’ll be making this one over and over again.
This lemon and blueberry orzo salad is the perfect side dish to any main protein dish. It has a burst of flavor from lemon, sunflower sprouts, and blueberries. It also has creamy feta cheese and crisp asparagus.
I love how well it pairs with just anything! Watch out, this gluten-free orzo salad might just stand out as a main dish if you’re not careful!
Table of Contents
Gluten-free orzo pasta is the base of this salad. The wonderful texture of the orzo works so well with the dressing ingredients! I enjoy this gluten-free brand pasta.
Olive oil is for the asparagus. You’ll cook it in a pan over medium heat.
Fresh asparagus brings the whole meal together with its tender, crisp consistency and antioxidants.
Green peas are rich in vitamins C and E, as well as helping to lower the risk of heart disease. You can thaw frozen peas or pick up fresh ones from the grocery store.
Sunflower sprouts make this delicious entree pop even more! They help to promote heart health and to slow aging.
Blueberries are one of my favorite seasonal fruits. They make any summer entree salad shine. They add to the beauty of this recipe with minerals and antioxidants.
Goat cheese or feta cheese adds a salty flavor to this creamy orzo salad. It makes delicious recipes go to the next level and add extra protein, too.
And for the dressing:
Extra virgin olive oil is a great base to start with. It helps for the drained orzo to not stick together.
Lemon juice makes this asparagus salad tasty and bright, with a citrus flavor.
Garlic cloves fight inflammation and always work well with fresh vegetables!
Honey adds that touch of sweetness you didn’t know you were missing. It evens out the tangy lemon and smooth olive oil in this lemon vinaigrette.
Kosher salt and black pepper are the classic spice options for this dressing and for the salad.
Find the full printable recipe with specific measurements below.
How to make a Gluten Free Lemon Orzo Salad with Asparagus and Blueberries
Step 1: Prepare the asparagus
Wash and trim the asparagus. Cut into bite-sized pieces.
In a medium-sized pan heat 1 tbsp of olive oil. Add the asparagus pieces and cook for 2 minutes stirring a few times. The asparagus should be tender but crisp.
Step 2: Cook the orzo
Prepare a large pot of water and cook the orzo according to the package instructions. In the last 2 minutes of cooking, add the green peas. Drain the cooked orzo and peas.
Step 3: Make the salad dressing
Into a jar or small bowl add the olive oil, lemon juice, honey, and garlic. Cover with the lid and shake until the ingredients are well mixed. Add salt and pepper to taste.
Step 4: Put the salad together
Mix all salad ingredients and drizzle with the dressing. Top with crumbled cheese.
- Add salt and pepper to each layer of the salad, including orzo, asparagus, and dressing, to make it taste better.
- Add fresh herbs: Put chopped parsley, basil, or dill on the salad before serving for extra freshness.
Certainly! Grilled chicken, shrimp, or tofu can be added to this salad to make it a more substantial and protein-packed meal. Simply cook your preferred protein separately and add it to the salad.
Absolutely! You can make this tasty delicious side salad can be made ahead of time for any event. Refrigerate for a few hours, and it’ll be perfect. Just make sure to give it a good toss before serving to redistribute the flavors.
Try different veggies like green beans, snap peas, or broccoli if you don’t have or like asparagus. Feel free to adjust the cooking time or roast some of these veggies before you add them to this salad.
Other asparagus recipes you must try:
Keto-Friendly Baked Asparagus is loaded with benefits!
This creamy Vegetarian Asparagus Soup (All in One Pot) takes less than an hour to make!
More Asparagus Recipes To Try
If you tried this Lemon Orzo Salad with Asparagus or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Gluten Free Lemon Orzo Salad with Asparagus
- ¾ cup orzo pasta, I use gluten free (140g)
- 1 Tbsp olive oil
- ½ lbs asparagus, (220g)
- ½ cup green peas, fresh or frozen
- ½ cup sunflower sprouts, or other green sprouts of your choice
- ½ cup blueberries
- ⅓ cup goat cheese, or feta cheese (60g)
- ¼ cup extra virgin olive oil
- 2 Tbsp lemon juice, from about 1 lemon
- ½ tsp garlic, minced
- ½ Tbsp honey
- salt and black pepper, to taste
Wash and trim the asparagus. Cut into bite-sized pieces.½ lbs asparagus,
In a medium sized pan heat 1 tbsp of olive oil, add the asparagus pieces and cook for 2 minutes stirring a few times. The asparagus should be tender but crisp.1 Tbsp olive oil
Prepare a large pot of water and cook orzo according to the package instructions. In the last 2 minutes of cooking, add the green peas. Drain the cooked orzo and peas.½ cup green peas,, ¾ cup orzo pasta,
Into a jar or small bowl add the olive oil, lemon juice, honey and garlic. Cover with the lid and shake until the ingredients are well mixed. Add salt and pepper to taste.¼ cup extra virgin olive oil, 2 Tbsp lemon juice,, ½ tsp garlic,, ½ Tbsp honey, salt and black pepper,
Mix all salad ingredients and drizzle with the dressing. Top with crumbled cheese.½ cup sunflower sprouts,, ½ cup blueberries, ⅓ cup goat cheese,