Roasted Asparagus Lemon Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Orzo pasta salad with roasted asparagus, zucchini, cherry tomatoes, mozzarella, and fresh basil in a bright lemon dressing. It's fresh, vegetable-forward, and satisfying as a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup orzo pasta (about 6-7 ounces/170-200 grams)
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 1 pound zucchini, ends trimmed, cut into 1-inch pieces (about 2 small/medium zucchini)
- 2 medium shallots, sliced (or 1/2 cup thinly sliced red onion)
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup cubed fresh mozzarella
- 1/4 to 1/2 cup fresh basil, torn or thinly sliced
- 1/2 cup toasted pine nuts or sunflower seeds
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, finely minced
- Pinch salt and pepper, plus more to taste
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 15m
- Sodium
- 199mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 420mg
- Calcium
- 166mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.