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–+ servings
Spring Orzo Salad

Vibrant Spring Orzo Salad: A Fresh Twist for Your Table

This Spring Orzo Salad features vibrant seasonal ingredients like asparagus and artichokes, drizzled with a honey lemon vinaigrette for a fresh, healthy dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup orzo any small pasta can substitute
  • 1 bunch asparagus chopped into 1-inch pieces
  • 1 can butter beans or substitute white beans like cannellini
  • 1 can artichoke hearts canned or fresh
For the Dressing
  • 1/4 cup olive oil extra virgin for best flavor
  • 2 tablespoons honey maple syrup for vegan alternative
  • 1 lemon lemon juice fresh juice preferred
For Garnishing
  • 1/4 cup fresh herbs (dill and parsley) can substitute with basil or cilantro
  • 1/2 cup olives optional for milder taste

Equipment

  • Baking sheet
  • Mixing bowl
  • small saucepan
  • Pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. Rinse the asparagus, chop it into 1-inch pieces, and toss with olive oil and salt.
  3. Spread the asparagus on the baking sheet and roast for 20–25 minutes until charred.
  4. Bring a pot of salted water to a boil, add orzo, and cook for 8-10 minutes until al dente.
  5. Combine butter beans, chopped olives, artichoke hearts, parsley, and dill in a bowl.
  6. Gently add orzo and asparagus to the bowl, tossing carefully to mix.
  7. In a small saucepan, warm olive oil, honey, and lemon juice over medium heat for 2 minutes.
  8. Pour the vinaigrette over the salad, toss gently, and let rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 18gFat: 10gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 400mgPotassium: 600mgFiber: 15gSugar: 3gVitamin A: 15IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Store salad in an airtight container in the fridge for up to 3 days. Freezing components separately is ideal.

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