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.
Servings: 6 servings
- 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
- 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
- ¼ cup champagne vinegar
- 2 Tablespoons dijon mustard
- 2 Tablespoons Maple syrup
- 2 Tablespoons water
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
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