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Fresh Spring Vegetable Orzo Salad

fresh spring vegetable orzo salad - featured image
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A light, vibrant, and easy-to-make orzo salad featuring fresh spring vegetables, a tangy lemon-herb vinaigrette, and optional feta cheese. Perfect for quick lunches, potlucks, or a refreshing meal.

Ingredients

Scale
  • 1 ½ cups (about 270g) dry orzo pasta
  • 1 cup snap peas, trimmed and halved
  • 1 cup asparagus, cut into 1-inch pieces
  • 4–5 radishes, thinly sliced
  • 2 cups baby spinach or arugula, loosely packed
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced (optional)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • 1 teaspoon honey or maple syrup
  • 1 small clove garlic, minced
  • Salt and pepper to taste
  • ½ cup crumbled feta cheese (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (270g) of dry orzo pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking and cool it down. Set aside.
  2. While orzo cooks, bring a separate pot of water to boil. Blanch the snap peas and asparagus for 1-2 minutes until bright green and just tender. Drain and immediately transfer to a bowl of ice water to keep their crunch and color. Drain again and pat dry.
  3. Thinly slice radishes and cherry tomatoes in halves. Finely dice the red onion (if using). Chop fresh parsley and mint. Rinse and roughly chop baby spinach or arugula.
  4. In a small bowl or mason jar, whisk together 3 tablespoons fresh lemon juice, ¼ cup extra virgin olive oil, 1 teaspoon honey or maple syrup, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
  5. In a large bowl, add cooled orzo, blanched veggies, radishes, tomatoes, onion, spinach, and herbs. Pour dressing over and toss gently to coat everything evenly.
  6. Sprinkle ½ cup crumbled feta cheese on top and toss lightly or leave it as a topping for serving (optional).
  7. For best flavor, refrigerate the salad for 20-30 minutes to let flavors meld, or serve immediately if in a hurry.

Notes

Do not overcook the orzo to avoid mushiness. Blanch vegetables just 1-2 minutes to keep crunch and vibrant color. Rinse orzo after cooking to remove excess starch. For a vegan version, omit feta and use maple syrup instead of honey. The salad tastes better after chilling for 20-30 minutes. Use a whisk or shake dressing in a jar for better emulsification.

Nutrition

Keywords: orzo salad, spring salad, vegetable salad, lemon vinaigrette, easy salad, healthy lunch, light meal, vegetarian, gluten-free option

Find it online: https://twinkletaste.com/fresh-spring-vegetable-orzo-salad-recipe-easy-light-vibrant-meals/