Mediterranean Orzo and Vegetable Salad With Dijon-H

Name: Mediterranean Orzo and Vegetable Salad With Dijon-Honey Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked orzo pasta; 10 fresh asparagus (chopped into about 1-1/2-inch pieces); 1 ½ cups cherry tomatoes, cut in half; ½ cup pitted kalamata olive, chopped; ¼ cup pine nuts, toasted; 3 tablespoons white wine vinegar; 1 tablespoon coarse Dijon mustard; 1 tablespoon honey or 1 tablespoon maple syrup; 1 teaspoon dried dill (or to taste or use 2 tablespoons fresh chopped); 2 teaspoons capers, finely chopped; 1 teaspoon chopped fresh garlic; ⅓ cup olive oil; salt and pepper

Servings: persons

1 cup uncooked orzo pasta
10 fresh asparagus (chopped into about 1-1/2-inch pieces)
1 ½ cups cherry tomatoes, cut in half
½ cup pitted kalamata olive, chopped
¼ cup pine nuts, toasted
3 tablespoons white wine vinegar
1 tablespoon coarse Dijon mustard
1 tablespoon honey or 1 tablespoon maple syrup
1 teaspoon dried dill (or to taste or use 2 tablespoons fresh chopped)
2 teaspoons capers, finely chopped
1 teaspoon chopped fresh garlic
⅓ cup olive oil
salt and pepper

1
In a large pot of boiling salted water cook the orzo until JUST firm-tender, about 10 minutes (ADD IN the asparagus the last 2 minutes of cooking) drain the orzo and asparagus, rinse with very cold water, place in a large bowl; set aside.
2
To make the dressing, using a food processor combine vinegar, Dijon, honey (or maple syrup) dill, chopped capers, fresh garlic and about 1 teaspoon black pepper; slowly add in oil while the machine is running until the mixture emulsifies.
3
Season with salt to taste.
4
Pour the dressing over the orzo and asparagus in the bowl; toss to coat.
5
Cover and refrigerate for 2 or more hours.
6
Just before serving add in the halved cherry tomatoes, olives and pine nuts.

583

kcal

Calories

Fat

Carbs

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup uncooked orzo pasta, 10 fresh asparagus (chopped into about 1-1/2-inch pieces), 1 ½ cups cherry tomatoes, cut in half, ½ cup pitted kalamata olive, chopped, and more.

Yes, Mediterranean Orzo and Vegetable Salad With Dijon-Honey Dressing 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!

Mediterranean Orzo and Vegetable Salad With Dijon-Honey Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions