Spring Orzo Salad
Bright, fresh, and bursting with seasonal flavors, this Spring Orzo Salad is the perfect celebration of the season's bounty. Tender orzo pasta is tossed with crisp asparagus, sweet peas, juicy cherry tomatoes, and zesty radishes, creating a vibrant base that’s complemented by a medley of baby spinach, parsley, and refreshing mint. A tangy homemade lemon vinaigrette—infused with Dijon mustard, honey, and lemon zest—ties all the ingredients together, while crumbled feta cheese adds a creamy, salty finish. This easy-to-make salad comes together in just 35 minutes and can be served as a light main dish or a colorful side for spring gatherings. Ideal for picnics or meal prep, it’s as versatile as it is delicious.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 bunch asparagus
- 1 cup peas
- 1 cup cherry tomatoes
- 1 cup radishes
- 2 cups baby spinach
- 0.5 cup feta cheese
- 0.25 cup fresh parsley
- 0.25 cup fresh mint
- 0.25 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the orzo pasta in a large pot of salted boiling water according to the package instructions. Drain, rinse briefly with cold water to stop the cooking, and set aside.
While the pasta cooks, trim the woody ends off the asparagus and cut into 1-inch pieces. Blanch the asparagus and peas in boiling water for 2-3 minutes until tender-crisp, then immediately transfer them to an ice bath to maintain their vibrant green color. Drain and set aside.
Halve the cherry tomatoes, thinly slice the radishes, and roughly chop the baby spinach, parsley, and mint.
Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper in a small bowl to make the vinaigrette.
In a large serving bowl, combine the cooked orzo, blanched asparagus, peas, cherry tomatoes, radishes, spinach, parsley, and mint. Toss gently to mix.
Drizzle the lemon vinaigrette over the salad and toss again until everything is evenly coated.
Crumble feta cheese on top and give the salad one final toss before serving.
Serve immediately or refrigerate for up to 24 hours. Stir gently before serving if chilled.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.0 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
