Description
A fresh and vibrant spring orzo pasta salad with asparagus, peas, herbs, feta cheese, and a bright shallot lemon vinaigrette.
Ingredients
- 8 oz orzo pasta
- 1 1/2 cups asparagus, chopped into 1-inch pieces
- 1 cup green peas, thawed and patted dry
- 4 to 5 cups fresh arugula or baby spinach
- 4 oz feta cheese, crumbled
- 3 tbsp fresh basil, chopped
- 3 tbsp fresh mint, chopped
- Salt, to taste
- Black pepper, to taste
- 1/3 cup olive oil
- 1 large or 2 small shallots, finely minced
- Juice and zest of 1/2 lemon
- 2 tbsp vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
Instructions
1. Heat olive oil in a skillet over medium heat. Add the minced shallots and cook, stirring frequently, until golden brown without burning.
2. Transfer the cooked shallots and oil to a jar or bowl. Add lemon juice and zest, vinegar, honey, Dijon mustard, salt, and pepper, then whisk or shake to combine and set aside.
3. Cook the orzo in salted boiling water according to package instructions until tender. Drain well and set aside.
4. In the same skillet, add a small drizzle of olive oil and sauté the chopped asparagus over medium heat for 3 to 4 minutes until just tender.
5. In a large mixing bowl, combine the cooked orzo, sautéed asparagus, green peas, arugula, basil, mint, and crumbled feta cheese.
6. Pour the shallot vinaigrette over the salad and toss gently until everything is well coated.
7. Season with additional salt and pepper to taste and serve immediately.
Notes
Orzo is traditional for this recipe, but other small pasta shapes such as ditalini or small shells also work well.
For a milder flavor, substitute baby spinach for arugula.
Allowing the vinaigrette to rest briefly helps the flavors meld together.
This salad can be served slightly warm or chilled and is great for spring gatherings or light lunches.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg