5+ A Day

Asparagus & Butternut Orzo Salad

Asparagus & Butternut Orzo Salad

Asparagus & Butternut Orzo Salad

Serves: a crowd

Preparation: 30 minutes

Cooking: 25 minutes



1/2 butternut pumpkin, peeled and chopped (uniformly or 2cm by 2cm as per photo)
2 bunches asparagus, woody ends removed and chopped in half
150g feta, sliced into squares
1 red onion, cut into wedges
1 cup dry orzo pasta
1 tablespoon olive oil
Few leaves of fresh parsley (or herb of your choice)
1 fresh chilli, finely chopped (optional)



3 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons of balsamic vinegar
Juice and zest of 2 tangelos
2 tablespoons powdered Parmesan
1 teaspoon mustard powder
Pepper to taste



Preheat oven to 180°C

Place pumpkin and onion in roasting pan and drizzle with olive oil , toss to coat and roast for 25 minutes or until cooked through

Cook orzo to packet instructions

Blanch asparagus in boiling water for two to three minutes, drain water then run through cold water (this will stop cooking and keep the brilliant green colour) 

Mix all dressing ingredients in a bowl or jug 

Gently mix the orzo and pumpkin and asparagus together, place on a large platter or bowl

Top with fresh parsley and drizzle the dressing over the top and mix through. Sprinkle feta on top, serve while warm or at room temperature