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Spring Orzo Pasta Salad With Crispy Shallot Vinaigrette

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Spring Orzo Pasta Salad With Crispy Shallot Vinaigrette

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, lunch, Main Course, Salad, Side Dish
Servings 4

Equipment

  • Medium skillet
  • Mixing bowl/ Jar
  • serving bowl

Ingredients
  

  • 8 oz Orzo 1 cup orzo= 2 cups liquid
  • 2 tsp Butter
  • 1 cup Peas
  • 1½ cups Asparagus chopped
  • 4-5 cups Arugula
  • 3 tbsp Basil chopped
  • 3 tbsp Mint chopped
  • 4 oz Feta Cheese
  • Salt & Pepper

Crispy Shallot Vinaigrette

  • ⅓ cup Olive oil
  • 1 large Shallot peeled and thinly sliced
  • 2 tbsp Red Wine Vinegar
  • ½ Lemon juice and zest
  • 1 tsp Honey
  • ½ tsp Dijon Mustard
  • Salt & Pepper

Instructions
 

  • To prepare the Crispy Shallot Vinaigrette, warm olive oil in a skillet over medium heat. Cook the shallots until they turn golden brown, being careful not to let them burn. Transfer to a jar or bowl, then mix in the remaining ingredients until well combined. Set aside.
  • In a skillet over low-medium heat, melt the butter. Add the uncooked orzo and stir to coat it evenly in the butter. Keep stirring until the orzo turns lightly golden brown, around 4 minutes. Gradually whisk in the water or broth and bring to a gentle boil. Reduce the heat to low, cover, and let it simmer until all the liquid is absorbed, about 15 minutes.
  • In a separate pan, lightly sauté the asparagus in a splash of olive oil for 3-4 minutes or until cooked to your preference. Combine all the ingredients, including the dressing, and toss well. Season to taste. This recipe yields about 4 servings.
Keyword arugula, Asparagus, orzo, Shallot
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