Description
This Fresh Spring Orzo Pasta Salad is a vibrant dish featuring seasonal vegetables, fresh herbs, and a zesty shallot vinaigrette, making it perfect for spring gatherings and potlucks.
Ingredients
Scale
4 oz crumbled feta cheese
1 1/2 cups chopped asparagus
1 cup green peas
3 tbsp chopped basil
8 oz orzo pasta
3 tbsp chopped mint
4 to 5 cups fresh arugula
salt
pepper
juice and zest of 1/2 lemon
1/3 cup olive oil
1 large shallot
1 tsp honey
2 tbsp red wine vinegar
1/2 tsp dijon mustard
Instructions
- Cook the orzo pasta according to package instructions. Drain and set aside to cool.
- In a large bowl, combine the chopped asparagus, thawed peas, basil, mint, and arugula.
- Add the cooled orzo pasta and crumbled feta cheese to the vegetable mixture.
- In a separate bowl, whisk together the lemon juice, lemon zest, minced shallots, honey, red wine vinegar, dijon mustard, salt, and pepper.
- Slowly drizzle in the olive oil while whisking to create an emulsion.
- Pour the vinaigrette over the salad and toss until everything is well combined. Adjust seasoning with salt and pepper to taste.
- Serve immediately or refrigerate for a couple of hours to allow flavors to meld.
Notes
Feel free to customize this salad by adding other seasonal vegetables or substituting the feta cheese with a vegan alternative if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
Keywords: Fresh Spring Orzo Pasta Salad Recipe, orzo salad, spring salad, feta salad, vegetarian recipes