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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
