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Spring Green Orzo Salad

This fresh and vibrant green orzo salad is the PERFECT welcome into spring. The tender asparagus, crispy pistachios, tangy green olives, and creamy feta cheese all come together in this dish to create a super satisfying bite. The lemon vinaigrette adds a zesty touch to the dish, perfectly complimenting the fresh and herbaceous notes of the dill and arugula.
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Prep Time 10 minutes
Cook Time 10 minutes

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.