Spring Green Orzo Salad
This orzo salad is not only delicious but ALSO healthy and nutritious. The orzo provides a good source of complex carbohydrates and fiber, while the asparagus adds vitamins and minerals to the mix. The green olives and pistachios are excellent sources of healthy fats, and the feta cheese provides a good dose of protein.
What proteins can I add to the Spring Green Orzo Salad?
This orzo salad is not only delicious but ALSO healthy and nutritious. The orzo provides a good source of complex carbohydrates and fiber, while the asparagus adds vitamins and minerals to the mix. The green olives and pistachios are excellent sources of healthy fats, and the feta cheese provides a good dose of protein.
Leftovers? Yes please!
This Spring Green Orzo Salad is SUPER TASTY for leftovers. I make a double batch of the vinaigrette and then drizzle that on top the next day to brighten it up.
Spring Green Orzo Salad
Ingredients
- 1 lb orzo
- 1 bunch asparagus chopped
- 4 scallions chopped
- handful of dill chopped
- big handful of arugula or spinach
- 1/2 cup pistachios
- 1/2 cup green olives chopped (I used the grilled green olives from Trader Joe’s)
- 1 cup crumbled feta
- Vinaigrette:
- 1/4 cup apple cider vinegar
- juice of 1 lemon
- 1/2 cup olive oil
- 1 grated garlic clove optional
- 1 heaping tbsp whole grain mustard
- salt pepper
Instructions
- Cook orzo until al dente. Rinse under cold water, place into a bowl, hit with a dash of olive oil and stir.
- Quickly blanch the asparagus in some boiling water then rinse under cold/ice water so they stay crisp.
- Chop up green onion, dill, and green olives.
- Prepare the vinaigrette.
- Assemble: orzo, chopped asparagus, chopped herbs, handful of arugula, pistachios, olives, and crumbled feta. Drizzle the lemon vinaigrette on top and mix! Top with optional protein.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
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Enjoy your recipes, especially the soup recipes.
To quote my favorite Fergie song this d to the e to the l-i-c-i-o-u-s. Subbed roasted broccolini for the asparagus since the store was out and dijon instead of whole grain mustard because that’s what I had. Looking forward to eating this paired with salmon for lunch all week!