Asparagus Orzo Salad With Bacon
Orzo is an incredibly versatile pasta. Much like rice, it can be used to make a salad with just about anything. This asparagus orzo salad with bacon is a delicious option for spring.
Asparagus is in season from late February through June. So now is the time to enjoy this delicious veggie. It pairs incredibly well with the bacon and tomatoes, and the Mediterranean flavors will definitely make everyone happy at the dinner table. (Although for kids, you may want to avoid the feta. Some kids don’t care for the tang that adults grow to love.)
What Is Orzo?
Orzo is a rice-shaped pasta that can be found in any grocery store’s pasta aisle. Its small size and shape make it particularly well-suited for making easy-to-eat pasta salads.
Why You Want To Make This Recipe
- This recipe is great for meal prepping. It can be made up to three days in advance.
- It works as either a main course or a side dish, so it’s quite versatile.
- It has wonderful Mediterranean flavors + bacon.
The Dressing
While a recipe is given below for a dressing, feel free to omit it and use an Italian vinaigrette or any other salad dressing you prefer. Try the salad without dressing and see what you think would taste great with it.
The Bacon
Choose your bacon well. Try to avoid sweet bacon or bacon with added sugar. I used a no-sugar-added turkey bacon from Applegate (not paid to promote them). Use what you feel comfortable using.
Recipe Additions & Variations
If you want to add more to this salad, here are some suggestions:
- Grated parmesan cheese
- Roasted garlic
- Fresh parsley
- Chopped avocado
- Fresh oregano
- Massaged and chopped kale
- Capers
- Fresh mint
About The Ingredients
Salad
Dry orzo – Use whole grain orzo or opt for gluten-free orzo like I did. I used the Banaz brand chickpea-based orzo.
Cherry tomatoes – You can also use grape tomatoes if they are more available to you. Any small tomato will work well here.
Fresh asparagus – It doesn’t matter if the stalks are thick or thin.
Bacon – Use the best quality bacon you can find. I used a sugar-free turkey bacon for this.
Shallot – Dice this as fine as you can get it.
Pitted Kalamata olives – I buy mine pre-sliced to make life easier, but you can use them whole if you prefer that. Also, add olives with your heart. The measurement in the recipe is just a suggestion.
Feta cheese crumbles – You can use any type of feta you prefer. I used a sheep/goat combination feta. I find that particular combination has the nicest flavor.
Extra virgin olive oil – Or any light-flavored oil you prefer to use.
Dressing
Extra virgin olive oil – Or any light-flavored oil you prefer to use.
Lemon juice – Fresh squeezed tastes best, but bottled will work in a pinch.
Dijon mustard – No sugar added.
Salt and pepper – To taste.
How To Make Bacon Asparagus Orzo Salad Recipe
Gather and measure all ingredients.
Preheat the oven to 400℉ and bring a pot of water to boil. Place bacon on a foil-lined sheet pan and bake for 20 minutes or until crisp. Drain the bacon on a paper towel to remove excess grease, then cut it into small bite-size pieces.
While the bacon is in the oven, cook the orzo according to the package directions. Once done, drizzle 1 Tbsp olive oil on the orzo so it doesn’t stick together and spread out on a sheet pan or plate to cool.
Meanwhile, trim the thick ends of the asparagus and toss them out. Cut the remaining stalks into 1-inch pieces and saute with 1 Tbsp of oil over medium heat until just slightly brown, approximately 4-5 minutes. Set aside to cool.
Whisk together all dressing ingredients.
Once everything has slightly cooled, assemble the salad, drizzle the dressing, toss, and enjoy.
Additional Notes: Can enjoy this warm or cold.
Storage
Store leftovers in the fridge in an airtight container for up to three days.
Freezing
Freezing is not recommended for this recipe.
Reheating
Reheating is not recommended. This recipe can be enjoyed warm or chilled.
More Orzo Recipes
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Bacon Asparagus Orzo Salad Recipe
Ingredients
Salad
- 1 cup dry orzo
- 1 cup halved cherry tomatoes
- 1 lb. fresh asparagus
- 6 slices bacon
- ¼ medium shallot diced
- ½ cup pitted Kalamata olives
- ½ cup feta cheese crumbles
- 2 tbsp. extra virgin olive oil
Dressing
- 2 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 tbsp. Dijon mustard
- salt and pepper to taste
Instructions
- Gather and measure all ingredients.
- Preheat the oven to 400℉ and bring a pot of water to boil. Place bacon on a foil-lined sheet pan and bake for 20 minutes or until crisp. Drain the bacon on a paper towel to remove excess grease, then cut it into small bite-size pieces.
- While the bacon is in the oven, cook the orzo according to the package directions. Once done, drizzle 1 Tbsp olive oil on the orzo so it doesn’t stick together and spread out on a sheet pan or plate to cool.
- Meanwhile, trim the thick ends of the asparagus and toss them out. Cut the remaining stalks into 1-inch pieces and saute with 1 Tbsp of oil over medium heat until just slightly brown, approximately 4-5 minutes. Set aside to cool.
- Whisk together all dressing ingredients.
- Once everything has slightly cooled, assemble the salad, drizzle the dressing, toss, and enjoy.
Notes
Nutrition
