Description
This Lemon Orzo with Asparagus and Halloumi is a vibrant and fresh Mediterranean-inspired dish combining tender orzo pasta, crisp sautéed asparagus, and golden, crispy Halloumi cheese. Brightened with fresh lemon juice, zest, and herbs, it makes a delicious and easy meal perfect for spring or summer gatherings.
Ingredients
Scale
Pasta and Vegetables
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
Cheese and Flavorings
- 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
- 1-2 cloves garlic, minced
- Salt and pepper, to taste
Garnish and Optional
- Fresh herbs (such as parsley, mint, or basil) for garnish
- Optional: A drizzle of olive oil or a few tablespoons of balsamic vinegar for extra flavor
Instructions
- Cook the Orzo: In a large pot of salted boiling water, cook the orzo according to package instructions (typically 7-9 minutes). Drain the cooked pasta and set aside, reserving a little pasta water in case you need to loosen the dish later.
- Sauté the Asparagus: While the orzo is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for 4-5 minutes until tender but still crisp. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Cook the Halloumi: In the same skillet, add the Halloumi slices and cook over medium heat for 2-3 minutes on each side until golden brown and crispy. Remove the cheese from the skillet and set aside.
- Combine Ingredients: In a large mixing bowl, combine the cooked orzo, sautéed asparagus, and Halloumi slices. Add the freshly squeezed lemon juice, lemon zest, and minced garlic. Toss gently to combine all the flavors evenly. Season with salt and pepper to taste.
- Garnish and Serve: Garnish the dish with fresh herbs like parsley, mint, or basil. Serve warm or at room temperature. Optionally, drizzle a little extra olive oil or balsamic vinegar over the top for added richness and flavor.
Notes
- If the orzo seems dry after combining, loosen it with a splash of reserved pasta water or olive oil.
- Halloumi can be substituted with other grilling cheeses like paneer or feta for variation.
- For extra flavor, add a pinch of chili flakes or a handful of toasted pine nuts as garnish.
- This dish can be served as a light main course or a flavorful side dish.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid toughening the Halloumi.
