Spring Orzo Salad with Asparagus, Peas, and Goat Cheese Recipe
A fresh and vibrant Spring Orzo Salad featuring tender asparagus, sweet peas, and tangy goat cheese tossed in a zesty lemon and white balsamic vinaigrette, perfect for a light lunch or a colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 8 oz fresh asparagus, cut into 2 inch pieces
- 1 cup fresh or frozen peas
- 1/4 cup red onion or shallot, finely diced (optional)
- 1/2 cup fresh parsley, minced
Pasta
- 8 oz dried orzo pasta
Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1 large lemon, zested and juiced
- salt and pepper, to taste
Other
- 4 cups water
- 8 oz crumbled goat cheese (or feta)
Instructions
- Blanch Vegetables: Bring 4 cups of water to a boil and add salt. Add asparagus pieces and peas to the boiling water and blanch for 30 seconds. Immediately transfer to a bowl of ice water to cool and stop the cooking process. Drain and refrigerate the vegetables until needed.
- Prepare Dressing: In a glass bowl, whisk together olive oil, white balsamic vinegar, lemon zest, lemon juice, finely diced red onion or shallot (if using), and salt and pepper until combined. Set aside.
- Cook Orzo: Cook the orzo pasta according to package instructions until al dente. Drain the pasta and while still warm, add it to the bowl with the lemon vinaigrette. Toss well to coat all the orzo with the dressing.
- Chill Orzo: Cover the orzo bowl tightly with plastic wrap and refrigerate for 2-3 hours until completely chilled to allow flavors to meld.
- Assemble Salad: When ready to serve, gently toss the chilled orzo with the blanched asparagus and peas, minced parsley, and crumbled goat cheese. Serve immediately for best taste and texture.
Notes
- Blanching the asparagus and peas keeps them crisp and brightly colored.
- The salad is best served cold or at room temperature.
- You can substitute goat cheese with feta for a sharper flavor.
- Make sure to refrigerate the orzo to enhance the flavor absorption.
- Red onion adds a mild sharpness but can be omitted for a milder taste.
