Asparagus and Artichoke Orzo Pasta Salad
Prep time
Cook time
Total time
Serves: 8-10
  • 1 bunch asparagus, diced
  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 12 ounces orzo pasta, cooked to al dente and cooled
  • 15-ounce can artichoke hearts
  • 1-1/2 cups sun-dried tomatoes, julienned
  • 1 lemon, zested and juiced
  • ¼ cup white wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ⅓ cup olive oil
  • *For additional options try adding fresh baby spinach, feta cheese or swap out the sun dried tomatoes for fresh grape tomatoes.
  1. Bring a medium saucepan full of water to a boil. Cook the orzo pasta until al dente.
  2. Blanch the asparagus is in boiling water, meanwhile heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.
  3. In a large bowl combine the cooked orzo pasta, asparagus, sautéed shallots and garlic. Drain artichoke hearts and quarter them and add them to the bowl. Add in sun-dried tomatoes lemon zest. Stir to combine.
  4. In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.
Recipe by Giggles Galore at