Spring Orzo Salad

4.53 from 19 votes

Spring orzo salad will make you happy from the very first bite with crisp asparagus, spicy arugula, pine nuts, and lemon basil vinaigrette.

Prep Time15

Cook Time10

Total Time25

Course: Salads

Cuisine: Italian

Diet: Vegetarian

Servings:

Rinse asparagus, cut or snap off the tough ends, and chop it into 1-inch pieces. Drain the artichoke hearts and roughly chop them.
1 bunch (16 ounces) asparagus, 1 can (14 ounces) quartered artichoke hearts
Meanwhile, bring a large pan of salted water to a boil. Add orzo and cook according to package directions. Two minutes before orzo is fully cooked, add asparagus to the pan to cook. Drain orzo and asparagus; rinse with cold water until cool; drain well.
8 ounces uncooked orzo
Meanwhile, make dressing. Combine all dressing ingredients in a blender or mini food processor and blend until smooth.
1 cup (2 ounces) fresh basil, ½ cup olive oil, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons red wine vinegar, 2 teaspoons honey, ½ teaspoon kosher salt, ½ teaspoon red pepper flakes, ¼ teaspoon garlic powder
In a large bowl, combine the pasta, asparagus, artichoke hearts, arugula, and parmesan cheese. Right before serving, add the lemon basil vinaigrette and pine nuts, stir to coat.
5 ounces baby arugula, 1 cup shredded Parmesan cheese, ½ cup pine nuts
Serve immediately, garnished with lemon wedges, if desired.

Shortcut: If you don't have time to make the vinaigrette, purchase lemon basil dressing (Newman's Own, Wishbone, or another brand). You'll need ¾ cup (6 ounces).
Make ahead tips: You can cook the pasta and asparagus ahead of time; chill until ready to use. The vinaigrette can also be made ahead and refrigerated. Remove it from the fridge a half hour before serving (sometimes the oil solidifies); shake well or whisk. The pine nuts can be toasted a day or two ahead, too.
Substitutions/add-ins: Try baby spinach instead of arugula, peas or sugar snap peas instead of asparagus, feta cheese instead of Parmesan, fresh mint leaves or parsley in addition to the basil.
Toast pine nuts: Learn how to toast pine nuts (3 methods). It's very easy!
Make it a main dish: Top the salad with grilled chicken or grilled salmon for a complete summer meal. It serves four to six if plated in this manner. For a vegetarian main course salad, add protein with chickpeas.

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