Ingredients

Scale

For the Salad

1 cup orzo

1 cup roasted cherry tomatoes

1 cup asparagus, trimmed and cut into bite-sized pieces

½ cup sweet bell peppers, diced

1 can cannellini beans, drained and rinsed

¼ cup pine nuts

½ cup crumbled feta cheese

For the Lemon Vinaigrette

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 small garlic clove, grated

Salt and freshly ground black pepper, to taste

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Instructions

Bring a pot of well-salted water to a boil. Cook the orzo until al dente according to package instructions. Drain, toss with a small drizzle of olive oil, and let cool slightly. This helps the pasta absorb the dressing without becoming mushy.
While the orzo cooks, preheat the oven to 425°F. Roast the cherry tomatoes on a sheet pan for 5 minutes. Add the chopped asparagus, toss to combine, and continue roasting for another 10 minutes or until the tomatoes are blistered and jammy and the asparagus is tender-crisp.
In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, salt, and black pepper until smooth and emulsified.
Add the cooked orzo, roasted tomatoes, asparagus, bell peppers, cannellini beans, and pine nuts to the bowl. Toss gently until everything is evenly coated in the vinaigrette.

Fold in the crumbled feta just before serving so it stays light and crumbly.

Notes

This salad can be served slightly warm or at room temperature.

For extra flavor, toast the pine nuts lightly before adding.

Leftovers keep well in the refrigerator for up to 3–4 days. Refresh with extra lemon vinaigrette or a squeeze of lemon and a drizzle of olive oil before serving.