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Spring Orzo Salad with asparagus, artichokes, olives, and herbs in a bowl on a wooden table
Alyssa

Spring Orzo Salad

A refreshing lemony spring orzo salad that highlights the deliciousness of asparagus and other vibrant spring ingredients.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 3 servings
Course: Dinner, Sides
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 bunch young asparagus, chopped
  • 3/4 cup orzo, dry cooked according to package instructions
  • 1 can butter beans drained and rinsed
  • 1/2 cup green olives, pitted and roughly chopped
  • 6-7 pieces artichoke hearts, halved
  • 1/2 cup parsley, finely minced
  • 1/2 cup dill, finely minced
  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tbsp honey
  • 2 tsp lemon zest (about 1 lemon)
  • 1 clove garlic, finely minced or grated
  • 1 tsp freshly cracked black pepper

Method
 

  1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
  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. Cook the orzo according to package instructions, remembering to salt the water.
  4. In a large bowl, combine the butter beans, olives, artichoke hearts, parsley, and dill.
  5. Once cooked, add the roasted asparagus and orzo to the bowl.
  6. In a saucepan, combine all vinaigrette ingredients, heat on medium-high, and whisk until bubbly. Remove from heat.
  7. Pour the vinaigrette over the salad and toss to combine. Adjust salt as needed and let sit for 5-10 minutes before serving.

Notes

This salad can be made ahead of time and served cold or at room temperature for meal prep.