PREV
LOVE LOVE LOVE getting inspired by the seasons! When I first made this Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette I ate it everyday for lunch for like four days straight and it never got 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!
How It’s Made
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.
Enjoy!
I made this Recipe tonight and it was so good!
I Rarely leave reviews and i dont really have a meal rotation because im constantly trying new things, but im definitely going to make this again and again
This is amazing! Second time i’ve made it. I always wonder though, how many cups is 8 oz of dried orzo?
8 oz equals 1 cup!
I have made this twice. Once as a test run and then again for my bunco group. This was a huge it! It was absolutely delicious both times! the 2nd time around i added toasted pine nuts and served grilled shrimp and chicken on the side so my guests could add a protein if they wanted one. This recipe will be in my permanent rotation!
Love this recipe. I usually use farro imstead of orzo since i usually have that on hand. Last time i made it for dinner and added a couple cans of tuna for some extra protein. Always delish
This was so good! Even better the second day when the salad had time to probably cool and absorb the dressing!
This was very good! Next time i will double the dressing recipe.
I’m SO glad I didn’t sleep on this recipe when it was posted! The only thing I did different was swapping farro for the orzo, but both would be delicious. The salad is bright, light and fresh, but that dressing is what really makes it! Take your time with browning the shallots, its worth it to get them just right. I’ll be making this a lot this spring/summer!
It was wonderful, fresh and yummy. The dressing is genius. LOVE!
Great recipe!
I must note that the photo of the shallots shows that they are overcooked. Remove from oil when 3/4 are golden brown, make dressing without the crispy shallots and add them back in to salad top. I’ve made frizzled shallots many times. Don’t overdo them. And add some salt to them.
this was soooo good!!!! Will be a great side dish for the summer