Vibrant Spring Orzo Pasta Salad for Fresh Flavor Cravings

A delightful Spring Orzo Pasta Salad featuring seasonal vegetables, vibrant flavors, and a shallot vinaigrette—a perfect dish for gatherings.

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Prep Time 20

Cook Time 10

Cooling Time 10

Total Time 40

Servings: 6 servings

Course: Salads

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Orzo Pasta whole wheat or gluten-free options recommended
1 cup Asparagus chopped, blanched
1 cup Peas blanched
2 cups Arugula added just before serving
1 cup Feta Cheese crumbled, optional for serving

For the Shallot Vinaigrette

2 tablespoons Shallots finely chopped
¼ cup Olive Oil rich base for vinaigrette
2 tablespoons Lemon Juice fresh juice preferred
to taste pinch Salt
to taste pinch Pepper

Equipment

Skillet
Large pot
Mixing bowl
whisk

Method

Preparation

Heat ¼ cup of olive oil in a skillet. Add 2 finely chopped shallots and sauté for 3-4 minutes until golden. Let cool.
Bring a pot of salted water to boil. Add 1 cup of orzo and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
In the same skillet, heat 1 tablespoon of olive oil and sauté 1 cup of chopped asparagus for 3-4 minutes until crisp-tender. Let cool.
Combine the cooked orzo and sautéed asparagus in a bowl, pour the shallot vinaigrette over, and toss gently.
Right before serving, fold in the arugula. Garnish with crumbled feta cheese if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 230mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Make the vinaigrette ahead for better flavor blending. Store salad in an airtight container for up to 4 days.

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