Description
Spring lemon orzo cold salad combines tender orzo pasta with fresh spring vegetables, fragrant herbs, feta, and a bright lemon vinaigrette.
Ingredients
12 oz orzo pasta
1 cup fresh peas, shelled
1/2 cup fresh asparagus, chopped
1/2 cup artichoke hearts, chopped
1/2 cup cherry tomatoes, halved
1/4 cup red onion, diced
4 oz feta cheese, crumbled
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1/3 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring large pot of salted water to boil and cook orzo al dente.
2. Drain orzo and rinse thoroughly under cold water until completely cooled.
3. Blanch peas and asparagus in boiling water 1-2 minutes, then chill under cold water.
4. Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
5. Add cooled orzo, peas, asparagus, artichokes, tomatoes, red onion, feta, dill, and mint to large bowl.
6. Pour dressing over salad and toss gently to combine.
7. Chill 20-30 minutes before serving.
Notes
Use fresh peas and asparagus for peak spring flavor.
Fresh herbs add brightness to the salad.
Store covered in refrigerator up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg