Lemon Orzo Pasta Salad


Total Cook Time: 30 minutes

Serves: 10


Print Recipe

Bella Products Used:

Meyer Lemon Vinaigrette with Basil and Honey

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Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz

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  • 1 lb orzo pasta
  • 1 bunch of asparagus
  • 6 large garlic cloves, roughly chopped
  • 1 8.5oz Bella Sun Luci Sun Dried Tomatoes Julienne in Premium Oil, reserve the oil
  • ½  red onion, roughly chopped
  • ½ c flat leaf Italian parsley, roughly chopped
  • 1 12oz bottle Bella Sun Luci Meyer Lemon Vinaigrette
  • 1 c Greek feta cheese crumbles
  • 2 tbsp fresh lemon zest
  • Salt and Pepper


  1. Begin by generously adding salt to a pot of water. At a rolling boil add the orzo and stir for a minute to reduce clumping. Once the orzo pasta is cooked through, drain and set aside.
  2. Cut the asparagus tips fully from the stalk. Chop the remaining stalk down into smaller pieces as they are not as tender as the tips, this will help them cook evenly. Set aside.
  3. Heat a saute pan to medium-high heat and add the sun dried tomato oil. Saute the asparagus for one minute then add the garlic, and stir until fragrant.
  4. In a large bowl add the orzo, asparagus sauté, red onion, and sun dried tomatoes. Dress the salad with the lemon vinaigrette.
  5. Finish the dish with feta cheese, parsley, lemon zest, and a pinch of salt and pepper. Gently toss the salad to combine and serve chilled.

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