Light and Refreshing Spring Orzo Pasta Salad for Easy Gatherings

This Spring Orzo Pasta Salad is a vibrant, make-ahead dish perfect for gatherings, packed with seasonal vegetables and customizable for everyone's taste.

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Prep Time 15

Cook Time 10

Resting Time 15

Total Time 40

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Orzo Pasta use gluten-free orzo if desired
1 cup Asparagus, chopped blanch until just tender
1 cup Peas fresh or frozen, add frozen during blanching
2 tablespoons Shallots, finely diced sautéed
2 cups Arugula add just before serving
1/2 cup Feta Cheese optional
1/4 cup Fresh Herbs such as parsley or basil

For the Dressing

2 tablespoons Olive Oil extra virgin recommended
2 tablespoons Lemon Juice fresh
to taste Salt
to taste Pepper

Equipment

Skillet
large pot
mixing bowl
Jar or Bowl for Dressing

Method

Steps

Sauté the shallots in olive oil until golden brown, about 3-4 minutes.
Prepare the dressing by mixing sautéed shallots, olive oil, lemon juice, salt, and pepper.
Cook the orzo in salted boiling water for 8-10 minutes, drain, and rinse with cold water.
Blanch asparagus in the skillet until bright green and tender-crisp, adding peas in the last minute.
Combine cooked orzo, blanched asparagus, and peas in a bowl; add dressing and toss.
Season salad with additional salt and pepper to taste.
Fold in arugula and fresh herbs just before serving.
Let the salad rest for 15 minutes before serving for flavors to meld.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 32gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 280mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

This salad can be stored in an airtight container in the fridge for up to 4 days. The flavors improve overnight.

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