Spring Green Orzo Salad

This fresh and vibrant green orzo salad is the PERFECT welcome into spring.

The tender asparagus, crispy pistachios, tangy green olives, and creamy feta cheese all come together in this dish to create a super satisfying bite. The lemon vinaigrette adds a zesty touch to the dish, perfectly complimenting the fresh and herbaceous notes of the dill and arugula.

This orzo salad is not only delicious but ALSO healthy and nutritious. The orzo provides a good source of complex carbohydrates and fiber, while the asparagus adds vitamins and minerals to the mix. The green olives and pistachios are excellent sources of healthy fats, and the feta cheese provides a good dose of protein.

This works great for a lunch, a side dish for supper, or you can top with any protein of your choice! My favourite is salmon. It’s also super tasty for leftovers! I make a double batch of the vinaigrette and then drizzle that on top the next day to brighten it up.

Ingredients:

[serves 4]

1 lb orzo

1 bunch asparagus, chopped

4 scallions, chopped

handful of dill, chopped

big handful of arugula (or spinach)

1/2 cup pistachios

1/2 cup green olives, chopped (I used the grilled green olives from Trader Joe’s)

1 cup crumbled feta

Vinaigrette:

1/4 cup apple cider vinegar

juice of 1 lemon

1/2 cup olive oil

1 grated garlic clove (optional)

1 heaping tbsp whole grain mustard

salt, pepper

Preparation:

1. Cook orzo until al dente. Rinse under cold water, place into bowl, hit with a dash of olive oil and stir.

2. Quickly blanch the asparagus in some boiling water then rinse under cold/ice water so they stay crisp.

3. Chop up green onion, dill, and green olives.

4. Prepare the vinaigrette.

5. Assemble: orzo, chopped asparagus, chopped herbs, handful of arugula, pistachios, olives, and crumbled feta. Drizzle the lemon vinaigrette on top and mix! Top with optional protein.