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This simple pasta salad celebrates all things spring! Enjoy grilled mushrooms and asparagus tossed with orzo in an herby red wine vinaigrette, in under 30 minutes!



Grilled Asparagus and Mushroom Orzo Salad

15 minPrep Time

13 minCook Time

28 minTotal Time

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  • Orzo Salad:
  • 350 g uncooked orzo pasta
  • 1 bunch asparagus
  • 300 g mixed mushrooms
  • 2 tbsp olive oil, divided
  • salt & pepper, to taste
  • Dressing:
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 tbsp fresh chopped dill
  • 2 tbsp fresh chopped mint
  • 1 tbsp maple syrup
  • salt and pepper, to taste


  1. Preheat the grill on high.
  2. Cook orzo in a pot of salted boiling water until al dente, about 6-8 minutes. Drain, rinse and set aside.
  3. While the orzo cooks, trim the bottom 1-2” of the asparagus and toss in 1 tbsp of olive oil, salt, and pepper. In another bowl toss mushrooms in the remaining 1 tbsp of olive oil, salt, and pepper. Grill the asparagus and mushrooms until just tender. Set aside to rest for a few minutes while preparing the dressing.
  4. In a large bowl combine dressing ingredients and whisk until emulsified. Set aside.
  5. Cut cooked asparagus into 1” pieces and slice cooked mushrooms. Add to the large bowl with the dressing, along with the cooked orzo and toss to combine.

Recipe by: Two Market Girls


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