Cold Asparagus Orzo Salad Recipe

Name: Cold Asparagus Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 1/2 cups Extra Virgin Olive Oil; 2 Tablespoons White Wine Vinegar; 1 Tablespoon Mayonnaise; 3 whole Basil Leaves, Chopped; 2 Tablespoons Sea Salt; 1 Tablespoon Coarse Ground Pepper; FOR THE SALAD:; 5 cups Chicken Broth; 2/3 cups Dry Orzo Pasta; 1/4 pounds Fresh Asparagus Spears, Washed And Snapped Into Pieces; 1/4 cups Pecans - Crushed; 1/3 cups Sun-Dried Tomatoes, Chopped; 2 Tablespoons Raisins

Servings: persons

FOR THE DRESSING:
1/2 cups Extra Virgin Olive Oil
2 Tablespoons White Wine Vinegar
1 Tablespoon Mayonnaise
3 whole Basil Leaves, Chopped
2 Tablespoons Sea Salt
1 Tablespoon Coarse Ground Pepper
FOR THE SALAD:
5 cups Chicken Broth
2/3 cups Dry Orzo Pasta
1/4 pounds Fresh Asparagus Spears, Washed And Snapped Into Pieces
1/4 cups Pecans - Crushed
1/3 cups Sun-Dried Tomatoes, Chopped
2 Tablespoons Raisins

1
First, make the dressing. Whisk together the olive oil, vinegar, mayo, basil, salt and pepper. Refrigerate.
2
Bring the chicken broth to a boil; add orzo. Return to a boil and cook uncovered for about 8 minutes. Add the asparagus and cook for another 4 minutes, or until the asparagus is crisp tender. Pour the mixture into a colander and drain.
3
Combine the orzo/asparagus mixture with the dressing, pecans, sun dried tomatoes and raisins. Refrigerate for at least 1 hour before serving.
4
If it's refrigerated for more than a few hours or overnight, add a little more olive oil and give it a good stir to refresh it. If you have some fresh lemons on hand, you could squeeze a little on top, too. Garnish with basil.

1009

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE DRESSING:, 1/2 cups Extra Virgin Olive Oil, 2 Tablespoons White Wine Vinegar, 1 Tablespoon Mayonnaise, and more.

Yes, Cold Asparagus Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cold Asparagus Orzo Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions