Description
A vibrant, herbaceous salad featuring tender orzo pasta, crisp asparagus, sweet peas, and peppery greens, dressed in a zesty lemon-shallot vinaigrette. Light, nutrient-dense, and perfect for springtime gatherings.
Ingredients
1 cup orzo pasta
1 cup trimmed asparagus spears, blanched
1/2 cup fresh peas (or frozen)
1/2 cup arugula or baby spinach
1/4 cup chopped fresh basil and mint
1 small shallot, minced
Juice of 1 lemon
2 tbsp extra virgin olive oil
Salt and pepper to taste
Instructions
Cook orzo according to package instructions, then rinse under cold water
Blanch asparagus in boiling water for 1-2 minutes, then shock in ice water
In a bowl, toss cooked orzo, asparagus, peas, arugula, and herbs
Whisk together lemon juice, shallot, olive oil, salt, and pepper
Pour dressing over salad and toss to combine
Chill for 15 minutes before serving
Notes
Add cherry tomatoes or cucumber for extra freshness
Store in an airtight container in the fridge for up to 3 days
Use gluten-free orzo for a gluten-free version
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg