Save Pin Last summer, my neighbor invited me over for what she called "a throw-together lunch" and proceeded to change everything I thought about pasta salad. She'd grabbed whatever was looking sad in her fridge, but somehow this bowl of tender orzo and ribbons of raw asparagus tasted like something from a fancy bistro. I've made it thirty times since, always slightly different, always disappearing faster than I expect.
My sister-in-law brought this to our Memorial Day picnic last year, and I watched three different people ask for the recipe while simultaneously reaching for seconds. She'd added pine nuts because that's what she had in her freezer, and now I can't imagine it without that buttery crunch. Something about how the lemon catches on the toasted nuts makes the whole thing sing.
Ingredients
- Orzo: This rice-shaped pasta is perfect because it catches the dressing in every little curve. Rinse it well after cooking so it doesn't clump together.
- Asparagus: Shaving it raw instead of cooking keeps it fresh and sweet. Look for spears that aren't too thick or they'll be hard to peel into ribbons.
- Lemon: You need both zest and juice here. The zest holds the aromatic oils while the juice provides the acid to cut through the olive oil.
- Garlic: One small clove is plenty since it's raw. Finely minced so you don't bite into big chunks.
- Dijon mustard: This isn't for flavor, it's the secret emulsifier that keeps your dressing from separating.
- Honey or maple syrup: Just a tiny amount balances the sharp lemon and makes all the flavors feel like they're hugging.
- Arugula: Optional but adds this lovely peppery bite that cuts through the rich pasta and cheese.
- Parmesan: Freshly grated matters here. The pre-grated stuff has anti-caking agents that make it taste dusty.
Instructions
- Cook the orzo:
- Bring a large pot of generously salted water to a rolling boil. Cook the orzo until it's al dente, usually a minute less than the package suggests since it'll absorb dressing later.
- Shave the asparagus:
- Use a vegetable peeler to create long, thin ribbons from each spear. If the asparagus is thick, slice the spears in half lengthwise first. The woody ends will naturally break off as you peel.
- Make the dressing:
- Whisk together the lemon zest and juice, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper until thickened and creamy. Taste it on a piece of bread to check the balance.
- Combine everything:
- Toss the cooled orzo, asparagus ribbons, arugula, Parmesan, pine nuts, and fresh herbs in a large bowl. Pour the dressing over and mix gently until everything's glistening.
- Season and serve:
- Taste and add more salt, pepper, or lemon juice if needed. Top with extra Parmesan and pine nuts right before serving so they stay fresh-looking.
Save Pin My mom requested this for her birthday dinner instead of cake, which says everything about how good it is. We ate it on the back porch while the sun went down, and she kept saying "I can't believe this is just pasta and vegetables." Sometimes the simplest combinations are the ones that stick with you longest.
Make It Yours
This recipe is incredibly forgiving. I've added grilled chicken when my brother was visiting, chickpeas for my vegetarian cousin, and even tiny mozzarella balls when I forgot to buy pine nuts. The core elements—tender pasta, bright dressing, fresh vegetables—work with whatever you throw at them.
The Shaving Technique
Learning to shave asparagus into ribbons was a revelation. It transforms something that can feel woody and boring into these delicate, elegant strands that feel almost fancy. The key is starting from the tip and pulling the peeler toward the base with steady pressure. Don't worry if some ribbons break or vary in thickness—that's part of the charm.
Timing Is Everything
I've learned through many failed attempts that this salad is best made at least an hour before serving, but no more than four hours ahead. The flavors need time to marry, but the herbs start looking tired and the asparagus loses its snap if it sits too long. Find that sweet spot and you'll have people asking why it tastes so much better than regular pasta salad.
- Toast your pine nuts in a dry pan until golden and fragrant, watching carefully like a hawk because they go from perfect to burned in seconds
- If making ahead, hold back some fresh herbs and add them right before serving for a bright pop of color
- The salad travels beautifully if you keep the dressing separate and toss it at your destination
Save Pin This is the dish that converted me to the "salad as a meal" club. Hope it brings you as many sunny moments as it has brought me.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can assemble the salad several hours ahead and refrigerate it. Allow it to come to room temperature before serving for the best flavor and texture. The orzo may absorb some dressing, so you can add a splash more lemon juice or olive oil if needed before serving.
- → How do I shave the asparagus properly?
Use a vegetable peeler to shave asparagus lengthwise into thin ribbons. If your asparagus spears are particularly thick, slice them in half lengthwise first before peeling. This creates delicate, tender pieces that distribute evenly throughout the salad.
- → What are good substitutes for the ingredients?
Swap Parmesan for pecorino Romano, pine nuts for almonds or walnuts, and fresh basil or mint for the herbs. For added heartiness, top with grilled chicken, chickpeas, or white beans. Arugula can be replaced with spinach or mixed greens.
- → Is this salad vegetarian?
Yes, as written it's fully vegetarian. It contains no meat or fish, making it suitable for vegetarian diets. However, check that your Parmesan is made with vegetable rennet if you follow a stricter vegetarian preference.
- → Can I make the dressing in advance?
Absolutely. Prepare the vinaigrette in a jar and refrigerate for up to two days. Give it a good shake before using to re-emulsify the ingredients. This actually allows the flavors to meld together beautifully, deepening the overall taste.
- → What's the best way to cook the orzo?
Bring a large pot of salted water to a boil and cook orzo according to package directions until al dente, typically 8-10 minutes. Drain and rinse briefly under cold water to stop cooking and remove excess starch, then spread it on a plate to cool completely before tossing with other ingredients.