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Orzo Salad With Asparagus, Feta, And Pistachios


  • 8 oz. orzo pasta
  • 1 cup asparagus, chopped into 2-inch pieces
  • 2 ears fresh corn (or 1 cup frozen)
  • 4 cups baby spinach
  • 3 tablespoons olive oil, divided
  • 1 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoons grainy dijon mustard
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 cup red onion, chopped
  • 1 carton cherry tomatoes, sliced in half
  • 1/2 cup pistachios, chopped
  • 6 oz. feta cheese
  • salt and pepper to taste


  • Bring large pot of water to boil. Add orzo and cook for 8 minutes. While the pasta is cooking, make the spinach dressing by combining the spinach, olive oil, vinegars, mustard, and dried herbs in a food processor (or blender) and blending together until smooth. Set aside.
  • Add asparagus to the boiling pasta and cook 1 more minute. Add fresh corn and cook for 1 more minute. Drain orzo and veggies in a colander and run some cold water over it to stop the cooking. Slice corn off the cob and transfer orzo and veggies to a large bowl.
  • Toss with spinach dressing, red onion, tomatoes, pistachios, and feta. Salt and pepper to taste.