This low carb orzo salad is vibrant and fresh. It's loaded with asparagus, arugula, artichokes and Parmesan, all tossed in a simple lemon dressing.

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This salad is a fantastic union of flavors and textures. The key to making it low carb, of course, is the orzo (rice-shaped pasta). You may remember my recipe for low carb orzo with spinach and Parmesan - a creamy and filling vegetarian meal. This uses the same orzo, which is from the Great Low Carb Bread Co. You can buy it from Amazon Prime ($11.99). Prices correct at time this post was published in 2021.

It's 7g net carbs for a 2 oz serving which may be a little too high for some of you (although regular orzo is 25g net carbs for the same amount!) - and also it isn't gluten free. But it makes a nice change sometimes to enjoy something that tastes so "normal"!

How to Make a Low Carb Orzo Salad

Cook the orzo according to the pack instructions, then drain and let cool.

Trim the woody ends of the stalks from some fresh asparagus. Chop the asparagus into 1" pieces.

Heat some olive oil in a large skillet over a medium heat. Add the asparagus, and cook until tender but still crisp, about 10 minutes.

While the asparagus is cooking, construct the base of the salad with baby arugula, quartered artichoke hearts, finely shredded Parmesan, basil leaves, and the cooled low carb orzo.

Let the cooked asparagus cool a little, and meanwhile make the dressing by whisking extra virgin olive oil, lemon juice, salt, and pepper together in a small bowl.

Add the asparagus to the salad bowl (it is OK if it is slightly warm), and pour the dressing over the top. If preparing ahead of time, do not add the dressing until ready to serve.

Toss to mix, transfer to a serving bowl, and serve immediately.

This makes a wonderful appetizer for the spring and summer months, or a side dish to accompany grilled meat or fish.

📖 Recipe

StepAwayFromTheCarbs.com