Fresh Spring Orzo Pasta Salad with Feta and Herb Vinaigrette Recipe

Introduction

This Fresh Spring Orzo Pasta Salad is a vibrant and satisfying dish that celebrates the flavors of the season. Loaded with tender asparagus, sweet peas, fresh herbs, and creamy feta, it’s perfect for a light lunch or a colorful side at your next gathering.

Ingredients

• 4 oz crumbled feta cheese
• 1 1/2 cups chopped asparagus (cut into 1-inch pieces, about 1 bunch)
• 1 cup green peas (frozen, thawed and patted dry)
• 3 tbsp chopped basil (freshly chopped)
• 8 oz orzo pasta (or any small pasta shape)
• 3 tbsp chopped mint
• 4 to 5 cups fresh arugula (or baby spinach)
• Salt, to taste
• Pepper, to taste
• For the shallot vinaigrette:
• Juice and zest of 1/2 lemon (freshly squeezed)
• Salt, to taste
• 1/3 cup olive oil (extra virgin recommended)
• 1 large or 2 small shallots (finely minced, about 2 tbsp)
• 1 tsp honey
• 2 tbsp red wine vinegar
• Pepper, to taste
• 1/2 tsp Dijon mustard

Instructions

1. Step 1: Prepare the shallot vinaigrette by heating olive oil in a skillet over medium heat. Add the minced shallots and stir frequently until they become golden brown, being careful not to burn them.
2. Step 2: Transfer the shallots and the oil from the skillet into a jar or bowl. Add the lemon juice and zest, honey, red wine vinegar, Dijon mustard, salt, and pepper. Whisk gently and set aside to let the flavors meld.
3. Step 3: Cook the orzo according to package instructions in salted boiling water until tender. Drain and set aside.
4. Step 4: In the same skillet, add a drizzle of olive oil and heat over medium heat. Sauté the chopped asparagus for 3–4 minutes, stirring occasionally, until tender but still crisp.
5. Step 5: In a large bowl, combine the cooked orzo, sautéed asparagus, green peas, chopped basil, mint, and crumbled feta.
6. Step 6: Pour the shallot vinaigrette over the salad and toss gently to coat all ingredients evenly.
7. Step 7: Add the fresh arugula (or baby spinach) and season with salt and pepper to taste. Toss lightly once more before serving.

Tips & Variations

• Use baby spinach instead of arugula if you prefer a milder, less peppery flavor.
• Try adding toasted pine nuts or slivered almonds for extra crunch and nuttiness.
• For a vegan version, omit the feta or substitute with a plant-based cheese.
• Make the vinaigrette ahead of time to deepen the flavors and save prep time.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the arugula fresh and crisp, you may want to add it just before serving. Reheat the orzo and asparagus gently if preferred warm, but this salad is also delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, any small pasta shape like orzo, small shells, or ditalini works well in this salad. Just adjust cooking times according to the pasta you choose.

Is this salad suitable for meal prep?

Absolutely! Prepare the ingredients and vinaigrette separately, then combine just before eating to keep everything fresh and flavorful.

Fresh Spring Orzo Pasta Salad with Feta and Herb Vinaigrette Recipe

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★★★★★

5 from 117 reviews

• Author: Rafael
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Fresh Spring Orzo Pasta Salad features tender orzo pasta tossed with sautéed asparagus, green peas, fresh herbs, and creamy crumbled feta cheese. Dressed with a flavorful shallot vinaigrette made by gently caramelizing shallots in olive oil, then combined with lemon juice, red wine vinegar, and a touch of honey, this salad bursts with bright, fresh flavors—perfect for a light lunch or side dish during the spring and summer months.

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Ingredients

Scale 1x2x3x

For the Salad:

• 4 oz crumbled feta cheese (preferably Atalanta for creaminess)
• 1 1/2 cups chopped asparagus (cut into 1-inch pieces, about 1 bunch)
• 1 cup green peas (frozen, thawed and patted dry)
• 3 tbsp chopped fresh basil
• 8 oz orzo pasta (or any small pasta shape)
• 3 tbsp chopped fresh mint
• 4 to 5 cups fresh arugula (or baby spinach for milder flavor)
• Salt, to taste
• Black pepper, to taste

For the Shallot Vinaigrette:

• Juice and zest of 1/2 lemon (freshly squeezed)
• 1/3 cup extra virgin olive oil (Colavita recommended)
• 1 large or 2 small shallots, finely minced (about 2 tbsp)
• 1 tsp honey
• 2 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Prepare the Shallot Vinaigrette: Heat the olive oil in a skillet over medium heat. Add the finely minced shallots and stir frequently until they turn golden brown but are not burnt. Transfer the shallots along with the infused oil into a jar or bowl. Add the lemon juice and zest, honey, red wine vinegar, Dijon mustard, salt, and pepper. Stir well to combine and set aside to allow the flavors to meld.
2. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package directions until tender, usually around 8-10 minutes. Drain the orzo and set aside.
3. Sauté the Asparagus: Return the skillet used for the shallots to medium heat and add a drizzle of olive oil if needed. Add the chopped asparagus and sauté for 3 to 4 minutes, stirring occasionally, until the asparagus is tender but still crisp. Remove from heat.
4. Combine and Season the Salad: In a large mixing bowl, combine the cooked orzo, sautéed asparagus, green peas, chopped basil, chopped mint, and fresh arugula. Pour the shallot vinaigrette over the salad and toss thoroughly to coat all ingredients evenly. Season with salt and freshly ground black pepper to taste. Top the salad with crumbled feta cheese and gently toss again just to incorporate.

Notes

• To keep the salad fresh and vibrant, add the arugula or spinach just before serving to prevent wilting.
• If orzo is unavailable, substitute with small-shaped pasta like ditalini or small shells.
• For added protein, grilled chicken or chickpeas can be mixed into the salad.
• The vinaigrette can be prepared up to a day ahead to allow deeper flavor development.
• Adjust the amount of honey in the vinaigrette to balance acidity to your taste.
• Use fresh herbs picked right before assembling for best aroma and flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: orzo pasta salad, spring pasta salad, asparagus salad, feta salad, shallot vinaigrette, vegetarian pasta salad, Mediterranean salad