There’s something undeniably special about a hearty salad — one built on a satisfying grain, layered with fresh seasonal vegetables, and finished with a briny, crumbly cheese. The best salads are simple, but thoughtfully composed. While spring salads don’t usually top my list (I’m typically loyal to summer varieties), this one makes a very convincing case for itself.
Let’s talk orzo. Although it resembles rice, orzo is actually pasta, with a texture all its own. Traditional orzo isn’t gluten-free, but there are plenty of great gluten-free versions available now, especially cassava-based options. If orzo isn’t your thing, quinoa, farro, buckwheat, or couscous all work beautifully here. I chose orzo because it adds such great texture — and because it’s had a well-deserved resurgence in recent years.
This salad gets its vibrant spring flavor from crisp asparagus, sweet peas, and plenty of fresh mint. Not a pea or asparagus fan? You can easily swap the peas for edamame or snap peas, and the asparagus for green beans. One of the best things about salads like this is how adaptable they are — there’s always room to make them your own.
Asparagus Orzo Salad with Lemon Vinaigrette
Ingredients
1 package orzo pasta ~450 grams
1 cup peas OR edamame for extra plant protein
1 +1/2 cup chopped asparagus spears
1 cup crumbled feta *sheep’s milk is the best kind, much preferred over goat varieties!
1/2 cup toasted pine nuts
1/3 cup toasted panko crumbs
Handful of fresh mint or basil
2 Tbsp extra virgin olive oil to drizzle the orzo. I use 1 Tbsp to add to it while cooking and another to drizzle over it after it’s cooked.
Salad Dressing
1 shallot, finely minced
2-3 teaspoons runny honey
1 Tbsp Dijon mustard
3.5 Tbsp apple cider vinegar
1/2 cup extra virgin olive oil or avocado oil
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
Instructions
- Cook orzo according to package instructions. When finished, let it cool slightly (otherwise the feta cheese will melt into it) and drizzle.
- For the asparagus; sauté it slightly for ~3 minutes or add it to the salad raw. As an option, you can also shave the asparagus spears and give each bite a less dense, more ribbon-like texture.
- Add orzo to a large serving bowl and finish with each of the ingredients: asparagus spears, peas, feta cheese, pine nuts and panko crumbs.
- The lemony shallot vinaigrette is the last salad assembly step. In a small bowl bowl or mason jar whisk all dressing ingredients together until well combined.
- Store any leftovers in the fridge for up to 2 days.
- Enjoy every bite!
By: Aleyda | The Dish On Healthy
