Hey there! Welcome to Episode 12 of “Salads to Look Forward To.” Today I’m sharing a light and fresh Orzo Salad that’s perfect for sunny days. This cold pasta salad is packed with yummy veggies like asparagus, radishes, and artichokes. Plus, it’s super easy to make and stays tasty in the fridge great for prepping ahead or bringing to a barbecue.
I love how this salad has a little bit of everything: soft pasta, crunchy veggies, creamy beans, and a sweet lemony dressing. It’s colorful, fun to eat, and even kind of fancy-looking, but you don’t need any tricky steps. Let’s dive into this delicious dish!
👩🍳 Method
Boil the Orzo:
Start by bringing a pot of salted water to a boil. Add the orzo pasta and cook it according to the package instructions. This usually takes about 8 to 10 minutes. Stir a few times while it cooks so it doesn’t stick to the bottom of the pot. Once it’s done, drain the orzo using a strainer or colander, then let it cool completely. You can speed this up by spreading the orzo out on a plate or running it under cold water briefly. Cooling it is important it keeps the veggies crisp when everything is mixed later.
Sauté the Asparagus:
While the orzo cools, prepare the asparagus. Trim the tough ends and cut the spears into bite-sized pieces. Heat a little oil in a frying pan over medium heat, then add the asparagus. Cook it for about 4–5 minutes, just until it softens a bit but still has a nice crunch. Add a pinch of salt while cooking to bring out the flavor. Once done, remove it from the heat and let it cool too.
Chop the Veggies and Herbs:
Now it’s time to get the fresh ingredients ready. Slice the radishes as thinly as you can so they add crunch without being too sharp. Chop the artichoke hearts into small pieces, especially if they’re large. They’ll mix better with the other ingredients that way. Lastly, finely chop the parsley and dill. These herbs will add a fresh, green flavor to the salad.
Mix the Salad:
Grab a large mixing bowl and add the cooled orzo first. Then, gently mix in the butter beans, sautéed asparagus, sliced radishes, chopped artichokes, and all the fresh herbs. Stir everything together so the ingredients are evenly spread throughout the bowl. You’ll already see how colorful and fun this salad looks!
Make the Dressing:
For the dressing, you’ll need a small jar with a lid or a bowl and a whisk. Pour in 2 tablespoons of oil from the jar of artichokes, squeeze in the juice of one small lemon, add 1 tablespoon of honey, and season with salt and pepper. If you’re using a jar, screw on the lid tightly and give it a good shake until it all mixes together. If using a bowl, just whisk everything until the dressing looks smooth.
Dress and Toss:
Now comes the best part bringing it all together! Pour the dressing over the salad in the big bowl. Gently toss everything using large spoons or salad tongs so the dressing coats all the pasta and veggies. Make sure every bite gets some of that sweet and tangy flavor.
🧰 Necessary Tools
- Medium pot (to boil orzo)
- Frying pan (for asparagus)
- Mixing bowl
- Small jar (to shake up dressing)
- Sharp knife and chopping board
- Strainer or colander
🥗 Orzo Salad Recipes – A Fresh and Tasty Summer Bowl!
Cuisine: Spanish, GreeceDifficulty: Easy2
servings10
minutes10
minutes20
minutesIngredients
160g orzo pasta
1 can butter beans (drained and rinsed)
200g asparagus (pan-cooked with oil and salt)
3 artichoke hearts in oil (chopped)
6 radishes (very thinly sliced)
Fresh parsley and dill (chopped)
Dressing:
2 tbsp oil (from the artichoke jar)
Juice of 1 small lemon
1 tbsp honey
Salt and pepper (to taste)
Directions
- Boil the Orzo: Cook the orzo in salted water following the package instructions. Drain and let it cool.
- Sauté the Asparagus: In a pan, heat a little oil and cook the asparagus until soft but still a bit crunchy. Add salt.
- Chop the Veggies: Slice the radishes thin, chop the artichoke hearts, and finely cut the parsley and dill.
- Mix the Salad: In a big bowl, combine the orzo, beans, asparagus, radishes, herbs, and artichokes.
- Make the Dressing: In a small jar, shake together the oil, lemon juice, honey, salt, and pepper.
- Dress and Toss: Pour the dressing over the salad and mix everything well.
Notes
- Don’t overcook the orzo it should be soft but not mushy.
- Let the orzo cool down before mixing, or it might wilt the veggies.
- Taste the dressing before pouring it’s okay to adjust the lemon or honey!
- Slice the radishes thin so they stay crisp and don’t overpower the salad.
🍴 Serving Suggestions
- Serve chilled at a picnic or barbecue.
- Try it as a side with grilled chicken or fish.
- Eat it as a full lunch just add some feta on top for extra flavor.
- Pack it for school or work it stays fresh in the fridge for 2–3 days!
💡 Fun Fact
Orzo may look like rice, but it’s actually a tiny pasta! It comes from Italy and is often used in soups, salads, or warm dishes. The word “orzo” means “barley” in Italian because of its shape.
✅ Conclusion
This orzo salad is simple, colorful, and so tasty! I love how the fresh herbs and lemon dressing brighten up the whole dish. It’s a perfect meal for warm weather or busy days. Whether you’re making lunch for yourself or sharing at a picnic, this salad is one you’ll look forward to every time.
Want more easy salads like this? Don’t forget to check out the rest of the “Salads to Look Forward To” series! 🥗
