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Orzo Pasta Salad with Asparagus and Zucchini

Author: Lisa Longley


  • 1 shallot diced
  • 2 garlic cloves minced
  • 1/2 tsp red pepper flakes
  • 1 bunch of asparagus cut to bite sized pieces
  • 2 small zucchini cut into 1/2 inch and 1/2 moon pieces
  • 1 cup dry orzo
  • juice of half a lemon
  • salt and pepper to taste


  • Boil some water and cook the orzo according to package instructions, immediately after draining the orzo, rinse with cold water to stop the cooking.
  • While the orzo is cooking, heat the olive oil over medium heat. Add the garlic, shallot, and red pepper flakes. Cook until the shallot is translucent, about a minute.
  • Add the zucchini and asparagus, stir to combine. Cook until the asparagus is soft, stirring often, about 12 minutes.
  • Remove the veggies from the heat, and put in a large bowl. Add the orzo. Squeeze the lemon over, stir, and season with salt and pepper to taste.
  • Refrigerate and serve