Description
Freshen up your spring and summer gatherings with our Fresh Spring Orzo Pasta Salad recipe! This vibrant dish is a delightful combination of tender orzo, seasonal vegetables, and creamy feta, making it a perfect addition to potlucks, BBQs, or family picnics. With its quick preparation time of just 25 minutes, this salad is both easy to make and visually appealing. The refreshing blend of basil and mint elevates the flavors while the colorful ingredients create a feast for the eyes. Enjoy it as a light meal or pair it with grilled proteins for a satisfying main course.
Ingredients
Scale
- 8 ounces orzo pasta
- 1 cup green peas
- 1 1/2 cups chopped asparagus
- 4–5 cups fresh arugula leaves
- 3 tablespoons chopped basil
- 3 tablespoons chopped mint
- 4 ounces crumbled feta cheese
- 1/3 cup extra virgin olive oil
- 1 large or 2 small shallots, peeled and thinly sliced
- 2 tablespoons red wine vinegar
- Juice and zest of half a lemon
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- Sprinkle of salt and pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Cook orzo in salted boiling water until al dente. Drain and cool.
- Chop asparagus; combine with peas and arugula in a bowl.
- Whisk dressing ingredients together in a separate bowl.
- Mix cooled orzo with vegetables; toss with dressing.
- Add feta on top and gently mix.
- Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 245
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg