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Spring orzo salad with asparagus, olives, and herbs served in a bowl on a wooden table.
Alyssa

Spring Orzo Salad

A refreshing lemony spring orzo salad loaded with asparagus and beans, perfect for a quick dinner or meal prep.
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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: 250
Ingredients Method Notes

Ingredients
  

  • 1 bunch young asparagus chopped
  • 3/4 cup dry orzo cooked according to package instructions
  • 1 can butter beans drained and rinsed
  • 1/2 cup green olives pitted and roughly chopped
  • 6-7 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, and toss to coat.
  3. Bake the asparagus for 20-25 minutes until browned and slightly charred.
  4. Cook the orzo according to package instructions, making sure to salt the pasta water.
  5. Add butter beans, olives, artichoke hearts, parsley, and dill to a large serving bowl. Once the asparagus and orzo are done, add them to the bowl.
  6. In a saucepan, combine all vinaigrette ingredients and heat on medium-high while whisking. Once frothy, take off heat.
  7. Pour the vinaigrette over the bowl and toss to combine. Let sit for 5-10 minutes before serving.

Notes

This salad is perfect for meal prep and can be stored in the fridge for up to three days.