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Spring Orzo Salad

Spring Orzo Salad
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Spring Orzo Salad is the perfect dish to welcome the vibrant flavors of the season. This colorful, nutrient-packed salad combines tender roasted asparagus, creamy butter beans, and zesty olives for an irresistible taste that is both refreshing and satisfying. Tossed in a homemade lemon vinaigrette, this dish is versatile enough to serve as a light main course, a side for grilled meats, or a delightful meal prep option for busy weeks ahead. With minimal cooking time and fresh ingredients, this Spring Orzo Salad will quickly become a favorite at your table.

Ingredients

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  • 1 bunch of young asparagus, chopped
  • 3/4 cup orzo, dry, cooked according to package instructions
  • 1 can butter beans, drained and rinsed
  • 1/2 cup green olives, pitted, and roughly chopped
  • 6–7 artichoke hearts, halved
  • 1/2 cup parsley, finely minced
  • 1/2 cup dill, finely minced
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • 2 tsp lemon zest
  • 1 clove garlic, finely minced or grated
  • 1 tsp freshly cracked black pepper

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Rinse and chop asparagus into 1-inch pieces, discarding woody ends. Toss with olive oil and salt on the baking sheet. Roast for 20-25 minutes until browned.
  3. In a large pot, boil salted water and cook orzo according to package instructions until al dente. Drain and set aside.
  4. In a serving bowl, combine butter beans, chopped olives, artichoke hearts, parsley, and dill.
  5. Once cooked, add roasted asparagus and orzo to the bowl.
  6. For the vinaigrette, whisk together lemon juice, olive oil, honey, lemon zest, garlic, and black pepper in a saucepan over medium heat until frothy.
  7. Pour vinaigrette over the salad mixture; toss gently to combine. Let sit for 5-10 minutes before serving.

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Find it online: https://easykitchenlove.com/spring-orzo-salad/