Description
A refreshing and vibrant Spring Orzo Salad featuring tender asparagus, artichoke hearts, baby arugula, and a zesty lemon basil vinaigrette. This easy-to-make salad combines perfectly cooked orzo pasta with toasted pine nuts and shredded Parmesan cheese, making it an ideal dish for spring gatherings or light lunches.
Ingredients
Vegetables & Greens
- 1 bunch (16 ounces) asparagus
- 1 can (14 ounces) quartered artichoke hearts
- 5 ounces baby arugula
- 1 cup (2 ounces) fresh basil
Pasta
- 8 ounces uncooked orzo
Cheese & Nuts
- 1 cup shredded Parmesan cheese
- ½ cup pine nuts (toasted)
Dressing
- ½ cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons vinegar
- 2 teaspoons honey
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
Instructions
- Prep Vegetables: Rinse the asparagus thoroughly, then cut or snap off the tough ends. Chop the asparagus into 1-inch pieces. Drain the canned artichoke hearts and roughly chop them to prepare for the salad.
- Cook Orzo and Asparagus: Bring a large pan of salted water to a boil. Add the orzo and cook according to package directions. Two minutes before the orzo is done, add the chopped asparagus to the boiling water to cook briefly with the pasta. Once cooked, drain the orzo and asparagus, rinse with cold water to cool them down, and then drain well.
- Make Dressing: In a blender or mini food processor, combine olive oil, freshly squeezed lemon juice, vinegar, honey, kosher salt, red pepper flakes, and garlic powder. Blend the ingredients until smooth to create a vibrant lemon basil vinaigrette.
- Combine Ingredients: In a large bowl, mix together the cooled orzo, cooked asparagus, chopped artichoke hearts, baby arugula, and shredded Parmesan cheese. Just before serving, pour the lemon basil vinaigrette and add the toasted pine nuts. Stir gently to coat all ingredients evenly.
- Serve: Serve the salad immediately, optionally garnished with lemon wedges for an extra fresh touch.
Notes
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant to enhance their flavor.
- Rinsing the orzo and asparagus with cold water stops the cooking process and helps keep the salad cool and refreshing.
- This salad is best served fresh but can be refrigerated for up to one day; add nuts just before serving to maintain crunchiness.
- You can substitute red wine vinegar or white balsamic vinegar depending on your preference for a slightly different flavor profile.
- For a nuttier flavor, consider using toasted walnuts or almonds instead of pine nuts.
