Description
Bright, fresh Spring Orzo Salad bursts with garden vegetables and tender orzo, tossed in a sweet-tangy honey-lemon vinaigrette. Perfect for picnics, potlucks, or a light lunch — this Mediterranean-inspired dish is vegetarian, colorful, and full of vibrant flavor.
Ingredients
Scale
- 1 bunch young asparagus, chopped
- ¾ cup orzo, cooked per package directions
- 1 can butter beans, drained and rinsed
- ½ cup green olives, pitted and roughly chopped
- 6–7 artichoke hearts, halved
- ½ cup fresh parsley, finely minced
- ½ cup fresh dill, finely minced
- ¼ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- 2 tbsp honey
- 2 tsp lemon zest
- 1 clove garlic, minced
- 1 tsp freshly cracked black pepper
Instructions
- Cook the orzo according to package directions; drain and set aside to cool slightly.
- In a large bowl, combine cooked orzo, chopped asparagus, butter beans, olives, and artichoke hearts.
- In a small bowl, whisk together lemon juice, olive oil, honey, lemon zest, minced garlic, and black pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss gently to combine.
- Add the minced parsley and dill, then give the salad a final toss.
- Taste and adjust seasoning if needed; serve at room temperature or chilled.
Notes
For a vegan version, swap honey for agave syrup. If you prefer a warm salad, gently reheat the orzo before mixing. Store leftovers in an airtight container in the fridge for up to 3 days; flavors meld beautifully after a few hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: B
- Method: Cold
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: spring, salad, orzo, Mediterranean, vegetarian, light