This bright Spring Orzo Salad is packed with fresh vegetables like cucumbers, bell peppers, and herbs, tossed with tender orzo pasta. It’s colorful, crunchy, and oh-so-refreshing!
Making this salad always brings a smile to my face. Plus, it’s perfect for picnics or as a side at barbecues. Trust me, no one will say no to this beauty! 🌼
I love how quick and easy it is to whip up. Just cook the orzo, chop the veggies, and mix everything together. It’s a hassle-free way to celebrate springtime flavors!
Key Ingredients & Substitutions
Orzo Pasta: Orzo acts like a rice-shaped pasta, absorbing flavors beautifully. If orzo isn’t available, rice or quinoa can be great alternatives for a similar texture.
Vegetable Broth: Using broth adds depth to the dish; however, water is perfectly fine if you’re short on broth. Homemade broth is an excellent option if you have any on hand.
Green Beans & Asparagus: These veggies give the salad crunch and freshness. If they’re out of season, frozen options can work well too. Broccoli or snap peas are good substitutes for a varied flavor.
White Beans: Cannellini beans lend creaminess. If you prefer, use chickpeas or navy beans instead. They all add protein and fiber.
Fresh Herbs: Parsley and dill enhance flavor. If fresh herbs aren’t available, dried herbs can work in a pinch, but use less as they’re more concentrated.
How Can You Achieve the Perfectly Blanched Vegetables?
Blanching veggies is crucial to keep their vibrant color and crisp texture. It’s a simple process that makes a big difference!
- Bring a pot of salted water to a rolling boil.
- Add the trimmed green beans and chopped asparagus. Blanch for 2-3 minutes.
- Immediately transfer the veggies to a bowl filled with ice water. This stops cooking and locks in their bright color.
Remember, don’t overcook during blanching! It should be brief, just enough to make them tender but still crunchy. You’ll love how fresh and colorful they look in your salad.
How to Make Spring Orzo Salad
Ingredients You’ll Need:
Main Ingredients:
- 1 cup orzo pasta
- 2 cups vegetable broth (or water)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup asparagus, chopped into bite-sized pieces
- 1 cup artichoke hearts, quartered (canned or frozen)
- 1 can (15 oz) white beans (like cannellini), drained and rinsed
- 1/2 cup scallions, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (optional)
- 1/4 cup green olives, pitted and chopped
Dressing Ingredients:
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This refreshing Spring Orzo Salad will take about 30 minutes to prepare. You’ll spend about 10 minutes cooking the orzo and vegetables, plus some time mixing everything together and letting the flavors blend. Perfect for a light meal or a side dish!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing the vegetable broth or water to a boil in a medium pot. Add the orzo pasta and cook according to the package instructions, which typically takes about 8-10 minutes. You want it to be al dente, so keep an eye on it. Once it’s ready, drain it and set the orzo aside.
2. Blanch the Vegetables:
While the orzo is cooking, fill another pot with water and add a pinch of salt. Bring this to a boil as well. Once boiling, add the green beans and asparagus, cooking them for about 2-3 minutes until they’re bright green and tender-crisp. Drain them, then quickly plunge them into a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.
3. Mix the Salad Ingredients:
In a large mixing bowl, combine the cooked orzo, the blanched green beans and asparagus, the artichoke hearts, white beans, scallions, parsley, dill (if you’re using it), and green olives. Give everything a gentle stir to mix it well.
4. Prepare the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. This simple dressing will add delightful flavor to your salad. Pour it over the salad mixture and toss gently to ensure everything is nicely coated.
5. Let It Rest:
Taste your salad and adjust the seasoning if needed—maybe a little more salt or pepper? Let the salad sit for about 15-20 minutes so all the flavors can meld together beautifully. You can serve it chilled or at room temperature, making it a perfect dish for any occasion!
Can I Substitute Other Pasta for Orzo?
Absolutely! If you don’t have orzo on hand, feel free to substitute with any small pasta like couscous, ditalini, or even quinoa if you’re looking for a gluten-free option. Just be sure to adjust the cooking times according to the package instructions for your chosen pasta or grain.
How Can I Store Leftover Spring Orzo Salad?
Leftover Spring Orzo Salad can be stored in an airtight container in the fridge for up to 3 days. To maintain the best texture, consider keeping the dressing separate until ready to serve, then toss just before enjoying!
Can I Use Different Vegetables?
Absolutely! You can mix and match with your favorite spring vegetables. Zucchini, bell peppers, or even spinach would work well in this salad. Just make sure to blanch any veggies that need it to keep that vibrant color and crunchy texture.
Is This Salad Vegan?
Yes, this Spring Orzo Salad is completely vegan! The use of vegetable broth and plant-based ingredients makes it a perfect dish for anyone following a vegan or vegetarian diet.
