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Spring orzo salad

Spring orzo pasta salad - bowl with orzo, asparagus, peas, cucumbers, arugula and chopped feta topped with a crispy shallot vinegarette

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As the weather starts to warm up, I get so excited for salad season! Pasta salads, fresh vegetable and fruit salads with all the seasonal produce! That’s why I’ve decided to start a new weekly segment called “The Wednesday Salad” where each week I am going to bring you a new salad recipe to add to your menu. (Make sure you sign up below so you get every recipe right to your inbox!)

This spring orzo salad is a great addition to grilled chicken, steak or fish or just eat it as is for a light lunch.

And the dressing… omg! I can’t take credit for the dressing. I saw someone on Tik Tok make this crispy shallot vinaigrette and I’ve been putting it on all my salads ever since! So I decided to put it over some orzo, fresh asparagus, peas, arugula and cucumber for this spring orzo salad. You will love it!!

Spring orzo salad in a glass bowl on a table

Spring orzo salad

Ingredients

  • 1 box of orzo
  • 2 handfuls of fresh arugula
  • 1 cucumber, diced
  • 1 cup of frozen peas, defrosted
  • 2 bunches of asparagus, roasted
  • 1/2 cup crumbled feta cheese

For the dressing:

  • 1 shallot diced
  • 1/3 cup olive oil
  • 2 Tbsp red wine vinegar
  • Squeeze of some fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • salt/pepper

Directions:

1.) Start by making the dressing. Heat up some olive oil in a pan and add the diced shallots. Cook the shallots until they are a nice golden brown color.

2.) Pour the oil and the shallots from the pan into a glass jar or bowl. Add the other dressing ingredients, and mix well. I like to use my little handheld coffee frother to whisk it all up.

3.) Set aside the dressing in the refrigerator and bring a large pot of water to a boil.

4.) Once boiling, add the package or orzo and cook until al dente.

5.) Strain the water from the orzo.

6.) In a large bowl, add the orzo, arugula, cucumbers, asparagus, and peas.

7.) Add some crumbled feta and top with dressing.

8.) Mix together and serve.

 

This salad keeps well for a few days in an airtight container in the refrigerator. I like to serve cold.

Spring orzo salad topped with crumbled feta cheese and a crispy shallot vinaigrette. Bowl filled with green vegetables - arugula, peas, cucumbers and asparagus

Spring orzo pasta salad - glass bowl with orzo, asparagus, cucumbers, arugula, peas and topped with feta cheese and a crispy shallot vinaigrette.

Enjoy!!!

 

Pin for later

Spring orzo Salad recipe from Our Tiny Nest

 

Some of my salad must haves

Salad must haves glass salad bowl for salads, fruit. Dinner parties Glass salad bowl with acacia wood base and salad tongs Bentgo salad container for lunches or meal prepping TikTok viral vegetable chopper

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Spring orzo salad in a glass bowl on a table

Spring orzo salad

This spring orzo salad is a light side dish that pairs great with grilled chicken, steak or fish. Or just eat on it's own for lunch. Orzo is topped with roasted asparagus, peas, arugula and diced cucumber then topped with feta cheese and a crispy shallot vinaigrette.
5 from 1 vote
Prep Time 10 minutes
Course Main Course, Salad, Side Dish
Servings 5 people

Ingredients
  

  • 1 box orzo
  • 2 handfuls fresh arugula
  • 1 cucumber diced
  • 1 cup frozen peas defrosted
  • 2 bunches asparagus roasted
  • 1/2 cup feta cheese crumbled

For the dressing

  • 1 shallot diced
  • 1/3 cup olive oil
  • 2 Tbsp red wine vinegar
  • squeeze fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp honey
  • salt/pepper to taste

Instructions
 

  • Start by making the dressing. Heat up some olive oil in a pan and add the diced shallots. Cook the shallots until they are a nice golden brown color.
  • Pour the oil and the shallots from the pan into a glass jar or bowl. Add the other dressing ingredients, and mix well. I like to use my little handheld coffee frother to whisk it all up.
  • Set aside the dressing in the refrigerator and bring a large pot of water to a boil.
  • Once boiling, add the package or orzo and cook until al dente.
  • Strain the water from the orzo.
  • In a large bowl, add the orzo, arugula, cucumbers, asparagus, and peas.
  • Add some crumbled feta and top with dressing.
  • Mix together and serve.
Keyword pasta, salad, spring recipes

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2 Comments

  • Reply
    Alison
    April 17, 2024 at 9:35 am

    5 stars
    Wow great idea. I love to cook, but hate to plan and fall into a rut. I appreciate your suggestions of easy to cook ideas to change it up a bit. Can’t wait to try this salad.

    • Reply
      Nicolle
      April 17, 2024 at 11:30 am

      Thanks Alison! I hear ya, I need some inspiration sometimes too! Hope you enjoy!

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