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Orzo and lemon salad in a white oval shaped bowl with a fork and spoon in the bowl.
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5 from 2 votes

Gluten Free Lemon Orzo Salad with Asparagus

This fresh orzo salad 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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch, Salad, Salad Dressing, Side Dish, Starters and Sides
Cuisine: American
Allergy: Sugar Free, Vegetarian
Servings: 2
Calories: 705kcal
Author: Marina Rizhkov

Equipment

Ingredients

  • 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)

Salad dressing:

  • 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

Instructions

  • Wash and trim the asparagus. Cut into bite-sized pieces.
    ½ lbs asparagus,
    A wooden cutting board with chopped asparagus on it.
  • 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
    Chopped asparagus in a black skillet sauteing with 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,
    Washed orzo and peas in a sieve.
  • 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,
    Lemon salad dressing in a glass bowl.
  • Mix all salad ingredients and drizzle with the dressing. Top with crumbled cheese.
    ½ cup sunflower sprouts,, ½ cup blueberries, ⅓ cup goat cheese,
    Mixed lemon orzo salad with blueberries in an oval white bowl with a fork and spoon on the side.

Notes

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.

Nutrition

Calories: 705kcal | Carbohydrates: 64g | Protein: 21g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 17mg | Sodium: 148mg | Potassium: 503mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1546IU | Vitamin C: 31mg | Calcium: 106mg | Iron: 8mg