I’m currently loving this bright pasta salad for a meal prep situation this week! It’s packed with bold flavors and lots of zest! Its also perfect for a picnic date or dinner side dish!


  • ½ cup orzo pasta
  • 5 spears of asparagus, sliced
  • ½ red bell pepper, chopped
  • ¼ red onion, chopped
  • 6 cherry tomatoes, cut in half
  • 5 olives, sliced
  • 1 tbsp. capers
  • 1 tbsp. dill or parsley, chopped
  • 1 tbsp. olive oil
  • ½ lemon, squeezed
  • ½ tsp. honey
  • ½ tsp. olive juice or red wine vinegar
  • Salt & pepper to taste



  • To start the recipe, chop up your veggies! (Slice some tomatoes, chop some peppers & onions, herbs, etc.) Add everything to a large mixing bowl. 
  • Cook orzo according to package directions. The ratio is ½ cup of orzo + 1 cup of water. 
  • While the orzo is cooking, heat up a small pan on medium heat with some olive oil.
  • Add in the sliced asparagus and sauté with salt and pepper. This will take 4-5 minutes.
  • Once the asparagus is cooked, add it to the large mixing bowl with the other veggies. 
  • Add your cooked orzo it to the same bowl, along with salt, olive oil, capers, lemon juice, honey and salt! 
  • Mix thoroughly, taste and adjust! Add any cooked protein you’d like and serve! *best warm or room temperature!

Leave a Reply