Description
This refreshing Lemon Orzo with Asparagus and Halloumi is a light and vibrant dish perfect for spring and summer. It features tender orzo pasta tossed with crisp sautéed asparagus, zesty lemon juice and zest, and golden grilled Halloumi cheese. Fresh herbs add a fragrant finish, making this recipe an easy yet elegant meal ideal for lunch or a light dinner.
Ingredients
Scale
Orzo and Vegetables
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1-2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh herbs (such as parsley, mint, or basil) for garnish
Halloumi and Dressing
- 8 oz Halloumi cheese, sliced into 1/4-inch thick pieces
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- Zest of 1 lemon
- Optional: A drizzle of olive oil or a few tablespoons of balsamic vinegar for extra flavor
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions, usually 7-9 minutes until al dente. Drain the orzo, reserving a little pasta water in case you need to loosen the dish later. Set aside.
- Cook the asparagus: While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté them for 4-5 minutes until tender but still crisp. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Grill the Halloumi: In the same skillet, add the sliced Halloumi cheese and cook over medium heat for 2-3 minutes on each side until the cheese is golden brown and crispy. Remove from skillet and set aside.
- Combine the ingredients: In a large mixing bowl, gently toss together the cooked orzo, sautéed asparagus, and grilled Halloumi slices. Add the fresh lemon juice, lemon zest, and minced garlic. Toss gently to combine and season with additional salt and pepper to taste. Use reserved pasta water to loosen the mixture if needed.
- Serve: Garnish with fresh herbs as desired and serve warm or at room temperature. Optionally drizzle with extra olive oil or balsamic vinegar for added flavor and richness.
Notes
- You can substitute asparagus with other green vegetables like green beans or snap peas if asparagus is not available.
- Halloumi can be replaced with feta cheese for a softer texture, though grilling time will vary.
- Reserve pasta water to adjust the texture of the dish if it feels dry when mixing.
- Leftovers keep well refrigerated for 1-2 days and can be served cold or gently reheated.
- Adding fresh herbs like mint or basil really brightens up the flavor profile.
