Spring Vegetable Orzo Pasta Salad

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Spring Vegetable Orzo Pasta Salad

Serving Size

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Spring has arrived! This seasonal recipe comes from Shaina Olmanson, foodformyfamily.com. Pasta salad to pack for outdoor dining -- perfect on your next picnic.


  • 1 bunch  asparagus, about 3 cups diced
  • 1 tablespoon  olive oil
  • 2 shallots  minced
  • 2 cloves garlic, minced
  • 12 ounces orzo pasta, cooked to al dente and cooled
  • 15-ounce can artichoke hearts
  • 1-1/2 cups  sun-dried tomatoes in olive oil, julienned
  • 1 lemon, zested and juiced
  • 1/4 cup  white wine vinegar
  • 1 teaspoon  kosher salt
  • 1/2 teaspoon  fresh ground black pepper
  • 1/3 cup  olive oil

Recipe Info

  1. Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. While the asparagus is in the water, heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender. Drain the asparagus and rinse with cool water.

  2. In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Drain artichoke hearts and quarter them, adding them to the bowl. Add in sun-dried tomatoes with oil and lemon zest. Stir to combine.

  3. In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. Move to the refrigerator for at least 5 hours for flavors to combine. Serve cold.

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