RecipeCastle

Delicious Spring Orzo Salad Recipe with Fresh Veggies & Herbs

Delicious Spring Orzo Salad Recipe with Fresh Veggies & Herbs
Prep
20 min
Cook
25 min
Total
55 min
Serves
3
Calories
300 kcal
Carbs
40.00 g

Ingredients

  • 1 bunchyoung asparagus, chopped
  • 3/4 cuporzo, dry (cooked according to package instructions)
  • 1 canbutter beans (drained and rinsed)
  • 1/2 cupgreen olives, pitted and roughly chopped
  • 6-7 piecesartichoke hearts, halved
  • 1/2 cupparsley, finely minced
  • 1/2 cupdill, finely minced
  • 1/4 cuplemon juice
  • 1/4 cupextra virgin olive oil
  • 2 tbsphoney
  • 2 tsplemon zest (about 1 lemon)
  • 1 clovegarlic, finely minced or grated
  • 1 tspfreshly cracked black pepper

Instructions

  1. 1

    Preheat your oven to 450°F and line a baking sheet with parchment paper.

  2. 2

    Rinse the asparagus and chop into small pieces. Add to the baking sheet, drizzle with olive oil and salt, then bake for 20-25 minutes until browned.

  3. 3

    Cook the orzo according to package instructions, remembering to salt the water.

  4. 4

    In a large bowl, combine the butter beans, olives, artichoke hearts, parsley, and dill.

  5. 5

    Once cooked, add the roasted asparagus and orzo to the bowl.

  6. 6

    In a saucepan, combine all vinaigrette ingredients, heat on medium-high, and whisk until bubbly. Remove from heat.

  7. 7

    Pour the vinaigrette over the salad and toss to combine. Adjust salt as needed and let sit for 5-10 minutes before serving.