Asparagus, Artichoke and Orzo Salad with Pine Nuts and Arugula

At Oliver’s, our roots are in fresh produce. This week, we’re excited to feature a wonderful new crop of Organic California grown Asparagus . Enjoy this fresh asparagus pasta salad as part of an outdoor grilled feast or as a stand alone meal.


  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • 1 cup pine nuts
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1 pound Orzo Pasta, cooked
  • 2 cups arugula, washed & dried
  • 5 roasted artichoke hearts, quartered
  • salt and black pepper


  1. In a small, dry frying pan, toast pine nuts on medium-low heat tossing frequently until golden, about 5 minutes; remove from heat and set aside to cool.

  2. Fill wide-mouth pot with water and heat to boiling; add two generous pinches of salt. Submerge asparagus completely and boil until tender, about 3 to 4 minutes. Remove and immediately submerge in ice bath to stop cooking.

  3. Slice asparagus on bias into bite-sized pieces. In a small bowl, whisk together lemon zest, lemon juice, honey, dijon, and olive oil. Add salt and pepper to taste. Combine orzo, pine nuts, arugula, artichoke hearts, and asparagus; dress with lemon vinaigrette. Allow 15 to 20 minutes in refridgerator before serving for best flavor.

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