Spring Vegetable Orzo Salad
A vibrant Spring Vegetable Orzo Salad that combines tender orzo pasta with fresh veggies, tossed in a zesty lemon-herb dressing.
Servings: 4 people
Calories: 230kcal
Cost: $10
Ingredients
Orzo and Vegetables
- 1 cup Orzo pasta Choose pearl orzo for a tender, rice-like texture.
- 1 cup Snap peas Add a fresh crunch and sweet snap.
- 1 cup Radishes Thinly sliced for a peppery bite.
- 1 cup Baby asparagus Lightly blanched to keep crispness.
- 1 cup Cherry tomatoes Halved for juicy bursts of sweetness.
Dressing
- 3 tablespoons Fresh lemon juice Gives the dressing its zesty zing.
- 1/4 cup Extra virgin olive oil Use a fruity, high-quality oil.
- 1/4 cup Fresh herbs parsley, dill, or basil (Finely chopped to infuse flavors.)
- 1 clove Garlic Minced for a savory depth.
- to taste Salt
- to taste Pepper
Instructions
- Bring a pot of salted water to a boil, add orzo and simmer until al dente (about 8–10 minutes). Drain and rinse under cold water.
- Immerse snap peas and asparagus in boiling water for 1 minute, then shock in ice water.
- Slice radishes thinly and halve cherry tomatoes.
- In a small bowl, whisk fresh lemon juice, olive oil, minced garlic, chopped herbs, salt, and pepper until emulsified.
- Place cooled orzo and veggies in a large bowl, pour dressing over, toss gently.
- Let salad rest in fridge for 15 minutes before serving.
Notes
Enjoy this refreshing salad as a healthy side or a light main dish.