Name: Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette
Ingredients: 8 oz orzo; 1 cup peas (defrosted if frozen); 1 1/2 cups asparagus (chopped); 4-5 cups arugula; 3 tbsp basil (chopped); 3 tbsp mint (chopped); 4 oz feta cheese; Salt & pepper; Crispy Shallot Vinaigrette:; 1/3 cup olive oil; 1 large shallot or 2 small shallots (peeled and thinly sliced); 2 tbsp red wine vinegar; 1/2 lemon (juice and zest); 1 tsp honey; 1/2 tsp dijon mustard; Salt and pepper

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LOVE LOVE LOVE getting inspired by the seasons! Ate this Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette for lunches all week last week and it did not get old. It holds really well so it’s great for meal prep with some grilled chicken or shrimp. The dressing is delicious no matter what you put it on, so keep it on hand to spruce up any salad! 🌷🌱

Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette

Ingredients

8 oz orzo
1 cup peas defrosted if frozen
1 1/2 cups asparagus chopped
4-5 cups arugula
3 tbsp basil chopped
3 tbsp mint chopped
4 oz feta cheese
Salt & pepper
Crispy Shallot Vinaigrette:
1/3 cup olive oil
1 large shallot or 2 small shallots peeled and thinly sliced
2 tbsp red wine vinegar
1/2 lemon juice and zest
1 tsp honey
1/2 tsp dijon mustard
Salt and pepper

Instructions

For the Crispy Shallot Vinaigrette, heat the olive oil in a skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. Add to a jar or bowl and combine with remaining ingredients until blended. Set aside.
Cook orzo according to package. Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking. Toss all ingredients, including the dressing, and season to taste. Makes about 4 servings.

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