Description
Welcome spring with this vibrant and refreshing Spring Orzo Salad, bursting with color and flavor. Featuring tender asparagus, spicy arugula, and a creamy lemon basil vinaigrette, this dish is perfect for any occasion—from picnics to weeknight dinners. It brings together wholesome ingredients like artichoke hearts and toasted pine nuts, creating a delightful balance of textures and tastes. Quick to prepare in just 25 minutes, this salad is not only a feast for the eyes but also a nutritious addition to your meal rotation. Enjoy it as a main course or side dish, and savor the essence of the season!
Ingredients
- 8 ounces uncooked orzo pasta
- 1 bunch (16 oz.) asparagus, chopped into 1-inch pieces
- 1 can (14 oz.) quartered artichoke hearts, drained
- 5 oz. baby arugula
- ½ cup pine nuts, toasted
- 1 cup (2 oz.) fresh basil
- ½ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red apple vinegar
- 2 teaspoons honey
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
Instructions
- Cook orzo in boiling salted water; add asparagus for the last two minutes.
- Drain and rinse under cold water; set aside.
- Blend dressing ingredients until smooth.
- In a large bowl, mix orzo, asparagus, artichokes, arugula; toss with dressing.
- Add toasted pine nuts just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish/Side Dish
- Method: Boiling/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 8mg
Keywords: For added flavor, consider using grilled chicken or turkey as a protein option. Customize by adding seasonal veggies like bell peppers or cherry tomatoes.