This Fresh Spring Orzo Pasta Salad is a celebration of the season’s finest produce. The tender orzo pasta serves as a perfect base, complemented by crisp asparagus, sweet green peas, and the peppery bite of fresh arugula. Tossed in a tangy shallot vinaigrette, this salad is both refreshing and satisfying.
Ideal for spring picnics, potlucks, or as a light main course, this salad is versatile and easy to prepare. The combination of fresh herbs like basil and mint adds aromatic depth, while the crumbled feta cheese provides a creamy contrast. Make it ahead for a hassle-free meal that improves in flavor as it sits.
Full Recipe
Ingredients:
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8 oz orzo pasta
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1 cup green peas
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1½ cups chopped asparagus
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4–5 cups fresh arugula leaves
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3 tbsp chopped fresh basil
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3 tbsp chopped fresh mint
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4 oz crumbled feta cheese
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Salt and pepper, to taste
For the Shallot Vinaigrette:
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⅓ cup extra virgin olive oil
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1 large or 2 small shallots, peeled and thinly sliced
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2 tbsp red wine vinegar
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Juice and zest of ½ lemon
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1 tsp honey
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½ tsp Dijon mustard
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Salt and pepper, to taste
Directions:
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Prepare the Shallot Vinaigrette: In a skillet over medium heat, heat the olive oil. Add the sliced shallots and cook, stirring frequently, until golden brown. Transfer the shallots and oil to a jar or bowl. Add red wine vinegar, lemon juice and zest, honey, Dijon mustard, salt, and pepper. Set aside to allow flavors to meld.
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Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
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Blanch the Vegetables: In the same pot, bring water back to a boil. Add the green peas and chopped asparagus. Blanch for 2–3 minutes until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again.
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Assemble the Salad: In a large bowl, combine the cooked orzo, blanched peas and asparagus, chopped basil, chopped mint, and crumbled feta cheese. Pour the shallot vinaigrette over the salad and toss gently to combine. Season with salt and pepper to taste.
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Serve: Add fresh arugula just before serving to maintain its crispness. Serve immediately or refrigerate until ready to serve.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: Approximately 800–900 kcal (entire recipe)
Servings: 4 servings
A Celebration of Spring in a Bowl
The Fresh Spring Orzo Pasta Salad is a delightful nod to the vibrant and crisp flavors of springtime. When the cold winter months fade and farmers’ markets begin to overflow with tender asparagus, sweet green peas, and fragrant herbs like basil and mint, this salad becomes the perfect way to showcase nature’s renewal. This dish brings together the freshness of the season with a lightness that’s ideal for warmer days, whether served as a main dish or a side.
Unlike heavier pasta salads that rely on creamy dressings, this recipe uses a zesty shallot vinaigrette. The vinaigrette itself is a beautiful balance of tang, sweetness, and savory depth, thanks to sautéed shallots, red wine vinegar, lemon, honey, and Dijon mustard. This brings a sophisticated brightness to the salad that coats every bite without overpowering the delicate vegetables or the soft, tender orzo.
The Role of Orzo in the Dish
Orzo, often mistaken for rice due to its shape, is a small pasta that works exceptionally well in cold salads. Its mild taste and delicate texture allow it to act as a carrier for more prominent flavors like lemon zest, mint, and feta cheese. It absorbs the vinaigrette well without becoming soggy, making it a perfect base for a dish designed to be served chilled or at room temperature.
What sets orzo apart in this recipe is its ability to provide a hearty base while keeping the dish light. It’s filling enough to serve as a lunch entrée but subtle enough to accompany grilled meats, seafood, or sandwiches at a spring brunch or summer barbecue.
Why Shallot Vinaigrette Makes a Difference
While the base ingredients of this pasta salad are refreshing and nutritious, it’s the shallot vinaigrette that takes the dish to the next level. Shallots, when cooked slowly in olive oil, become caramelized and mellow, adding a rich, umami note to the salad. Blending this with bright lemon juice and tangy vinegar creates a dressing that is complex but not heavy.
The honey adds a whisper of sweetness to offset the acidity, while the Dijon mustard acts as an emulsifier and adds depth. This vinaigrette doesn’t overpower the fresh ingredients—it complements and enhances them. Many salads rely too heavily on bottled dressings or creamy bases; this vinaigrette offers a healthier, more flavorful alternative with gourmet appeal.
Fresh Herbs: The True Stars
Fresh herbs are central to this dish’s appeal. The combination of basil and mint delivers a multi-dimensional freshness. Basil brings a slightly sweet, peppery profile, while mint adds a cool and bright element. These herbs transform what could be a simple pasta salad into a dish bursting with garden-fresh flavor.
Adding the herbs just before serving keeps their flavors and colors vibrant. They help make the salad not only taste fresh but also look inviting, with flecks of green standing out beautifully against the golden pasta and white crumbles of feta.
The Versatility of the Salad
This orzo salad is incredibly versatile and can easily be adapted to suit different tastes and dietary needs. Want to make it vegan? Simply omit the feta or substitute it with a plant-based cheese. Looking to boost the protein? Add grilled chicken, shrimp, or chickpeas. You can also incorporate other spring vegetables like radishes, baby carrots, or even sugar snap peas for additional texture and color.
The salad is ideal for meal prep—it keeps well in the fridge for up to three days. In fact, it tastes even better after a few hours as the flavors meld. This makes it a smart choice for picnics, potlucks, and work lunches. It’s also a hit at baby showers, bridal brunches, or garden parties, where a beautiful presentation and refreshing flavor are key.
Health Benefits Packed in Every Bite
Aside from its vibrant taste, this orzo salad is packed with nutrients. Green peas and asparagus are excellent sources of fiber, vitamins A, C, and K, and antioxidants. Arugula, with its peppery kick, adds a dose of calcium and folate, while mint and basil contain anti-inflammatory properties.
Feta cheese offers protein and calcium, and olive oil provides heart-healthy fats. The dish is well-balanced in terms of macronutrients, especially when paired with a protein. It’s low in saturated fat and free from heavy cream or mayonnaise, making it a lighter yet satisfying option.
Perfect for Every Occasion
One of the best things about this salad is how effortlessly it transitions between casual and elegant dining. You can pack it in a container for a picnic or serve it in a large wooden salad bowl at a formal spring brunch. It’s colorful, fresh, and inviting—a true conversation starter on the table.
It’s also a reliable choice for entertaining guests. Many people appreciate a lighter dish among heavier buffet options, and the freshness of this salad often makes it the first bowl to be emptied. It can also be part of a Mediterranean-inspired spread with olives, hummus, roasted vegetables, and pita bread.
Tips for Making It Even Better
To get the most out of your Fresh Spring Orzo Pasta Salad, here are a few tips:
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Don’t overcook the orzo. It should be al dente to hold up in the salad without becoming mushy.
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Cool the pasta and veggies before combining. This ensures the greens don’t wilt and the vinaigrette clings properly to each ingredient.
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Use high-quality feta. A block of feta that you crumble yourself has a creamier texture and richer flavor than pre-crumbled versions.
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Add arugula right before serving. This keeps it crisp and prevents sogginess.
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Taste and adjust seasoning. Depending on your feta and lemon, you may want a bit more salt or acidity.
Conclusion
Fresh Spring Orzo Pasta Salad isn’t just a dish—it’s a vibrant expression of seasonal ingredients coming together in harmony. From the tender orzo to the crisp veggies, fragrant herbs, and tangy shallot vinaigrette, every bite feels like a step into a blooming garden. It’s beautiful, flavorful, healthy, and most importantly—approachable.
Whether you’re preparing for a family picnic, hosting a spring celebration, or simply meal-prepping for the week, this salad offers ease, elegance, and endless customization options. With each forkful, you get a refreshing, balanced taste that’s both satisfying and nourishing. Give this dish a try, and you might just find it becomes a seasonal favorite year after year.