12 oz orzo pasta
2 cloves garlic peeled and minced
1 lemon zest and juice
10 asparagus stems cut into 1“ pieces
8 T olive oil, divided
3 green onions thinly sliced
1 t Dijon mustard
1 large English cucumber diced
¼ t salt
¾ C feta cheese crumbled
¼ t pepper
1 T fresh thyme leaves
½ t sugar
Cook orzo according to box directions. Drain and transfer to a large bowl.
In a small bowl, whisk together the lemon zest and juice, 6 T olive oil, Dijon mustard, salt, pepper, and sugar. Adjust salt and sugar as needed. Toss with the orzo pasta.
In a skillet, drizzle the remaining 2 T olive oil over medium heat. Add garlic and cook until fragrant—30 seconds to 1 minute. Stir in the asparagus pieces and cook until bright green, another 3-4 minutes. Remove from heat and toss with the coated orzo.
Add the diced cucumber, green onion, feta, and thyme.
Serve warm or refrigerate and serve chilled.
Lemon orzo pasta salad