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 minus the arugula and asparagus as they are not accessible where I lived and used couscous instead of orzo. The dressing is INCREDIBLE and the all the flavours – the tanginess of the feta against the sweetness of the onion/shallot is so good! Do add toasted pumpkin and sunflower seeds for crunch. Make this asap!
I am wanting to make this for Easter, and I was wondering if I can make the night before and dress the day of?!
Yes! I would keep the arugula separate too so it doesn’t wilt.
This was soooo good. I’ve had my eye on this recipe for a while so tonight I bit the bullet and made it. My partner (who normally doesn’t like recipes like this) thought it was delicious. I used green beans instead of asparagus (my preference) and it came out nicely. Super easy and tasty.
Absolutely delicious! Love that it’s pretty customisable, I added in some artichokes that needed using up and used chicken stock to cook the orzo in which just added some extra oomph. Had on its own for dinner and then cold with some salmon and tzatziki for lunch the next day – so yum!! Will be making again over the summer.
I finally made this salad, but slightly modified as I used snap peas for the peas and skipped the asparagus. It was DELICIOUS!! The dressing is amazing. Highly recommend this recipe. Will definitely make again. So refreshing and flavorful.
So delicious and flavorful! Real crowd pleaser but also good for a nice Sunday meal!
great dressing thank you! I let the shallots caramelize for a good while as well
This recipe was 5x better than I thought it would be! Super flavorful and delicious, a great summer salad. I also suggest adding some toasted almonds or chopped pistachios for some added crunch.
The fresh basil and mint make this. It’s such a delicious spring side! We’ve been making it on repeat
Just made this tonight— so fresh and delicious! The perfect spring dinner. I used fresh English peas! And I added some toasted almonds for an extra crunch