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4.87 from 15 votes

Asparagus Salad

Roasted asparagus highlights this fresh and light asparagus salad with simple ingredients dressed in an oil-free champagne vinaigrette dressing. Asparagus salad tastes like summer in a bowl.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 204kcal


Roasted Asparagus

  • 1 pound asparagus ends removed, washed, and cut into bite-sized pieces
  • ½ lemon, squeezed or 1-2 Tablespoons lemon juice
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Salad Ingredients

  • 8 ounces whole grain orzo pasta cooked according to package directions, rinsed and cooled
  • 1 cup grape tomatoes cut in halves (or tomatoes of choice)
  • 5 green onions sliced thin
  • ¼ cup kalamata olives, sliced
  • ½ cup fresh parsley chopped

Champagne Vinaigrette

  • ¼ cup champagne vinegar
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons Maple syrup
  • 2 Tablespoons water


Roasting Asparagus

  • Preheat the oven to 400 degrees.
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Wash and cut off the tough ends of the asparagus.
  • Cut asparagus into similar bite-sized pieces.
  • Toss asparagus with ½ a lemon in a bowl.
  • Place asparagus on a baking sheet lined with parchment paper in a single layer.
  • Sprinkle with garlic and onion powder.
  • Cook the asparagus for 15 minutes.
  • Remove asparagus from the oven and allow it to cool completely before adding it to the salad.

How to Cook Orzo

  • Cook orzo according to the package directions.
  • Remove from heat and drain the pasta in a colander, rinsing with cold water until the pasta is cooled. Shake excess water from the colander.
  • Once cooled, pour the orzo into a bowl.

Making the Champagne Vinegar Dressing

  • Add all ingredients to a measuring cup.
  • Whisk together.
  • Keep refrigerated until ready to dress the salad.

Making the Asparagus Salad

  • Pour cooled orzo into a bowl.
  • Add all the other ingredients, including cooled roasted asparagus.
  • Pour the dressing over the salad.
  • Toss and refrigerate until ready to serve.


  • Choose gluten-free orzo for a gluten-free option. 
  • Remove the tough ends of the asparagus with a knife rather than breaking off the ends. 
  • Cut the asparagus into equal-sized pieces so it roasts at the same rate in the oven. 
  • Tossing the asparagus in lemon juice allows the seasoning to stick to the asparagus while cooking. 
  • If using thin asparagus, adjust the cooking time to 7 minutes instead of 15 minutes for thicker spears. 
  • Rinse the orzo in cold water in a colander until cool. Then shake the colander to remove any excess water before adding it to the bowl. 
  • Dress the salad in advance so the flavors enhance in the refrigerator while chilling. 
  • Serve as a side salad or entree salad, or add green for a more nutrient-dense salad option. 


Serving: 6g | Calories: 204kcal | Carbohydrates: 40g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 155mg | Potassium: 411mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1327IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg