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Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette
21 December 2025
25
total time
4
servings
25 kcal
calories
Introduction
Spring brings a chorus of bright produce and this orzo pasta salad captures it all in a single dish. Tender little orzo bowls, crunchy vegetables, and a vinaigrette that pops with lemon and a kiss of shallot oil create a meal that feels both light and satisfying. The idea is simple: cook the orzo until just tender, rinse and cool it so it stays separate, then fold in crisp vegetables, fresh herbs, and a vibrant crispy shallot vinaigrette. The end result is a salad that travels well and makes a perfect lunch, picnic side, or starter for a larger spring meal. You can tailor it to what you have on hand a handful of cherry tomatoes, crisp cucumber, and peppery radish add color and crunch. Feta or goat cheese brings a salty tang that contrasts beautifully with the lemony dressing, while herbs like parsley dill and mint lift every bite. This recipe is flexible, forgiving, and designed to be made ahead and served at room temperature or chilled. Whether you are feeding a family, packing a lunch, or bringing a dish to a potluck, this spring orzo pasta salad delivers fresh flavor with minimal fuss. The aroma of toasted shallots and citrus will draw people to the table, and once they taste it they will keep coming back for more. Read on to gather ingredients, master the emulsion, and assemble the salad for peak spring brightness.
Gathering Ingredients
To build this bright spring salad assemble a mix of pantry staples and fresh produce. The base is orzo a small pasta shape that cooks quickly and soaks up the flavors of the vinaigrette and vegetables. For a 4 serving dish you will need about 8 oz of dry orzo. Choose a good quality dry pasta that holds its shape. For color and crunch line up cherry tomatoes cucumber thinly sliced radishes and blanched peas or asparagus tips. Add red onion or shallot for a sharp bite if you like, or skip for a milder profile. Also plan for 1/2 cup feta or goat cheese crumbled for salt and tang. A handful of fresh herbs such as parsley dill and mint about 1/4 cup chopped. For the vinaigrette you will need 2 shallots peeled and sliced, 1/3 cup extra virgin olive oil, 2 tablespoons lemon juice plus zest from the lemon, 1 teaspoon Dijon mustard and a teaspoon of honey to balance acidity. A splash of sherry or red wine vinegar optional, plus salt and pepper to taste. The dressing is finished with a pinch of garlic if you like and a pinch of chili flake for a gentle warmth. Optional add ins olives capers or artichoke hearts can be folded in at the end. Fresh lemon zest brightens the entire bowl. This section sets the stage for how you will assemble the salad from the crisp vegetables to the aromatic coating that binds everything together.
Orzo Cooking and Cooling
Begin by cooking the orzo in a large pot of salted boiling water until it is al dente. The exact time will depend on the brand, but aim for a slightly firm bite so the pasta doesn’t collapse when mixed with the vinaigrette. Stir occasionally to keep the grains from sticking. While the orzo cooks, prep the vegetables and herbs so they are ready to fold into the salad. Once the orzo is done, drain it well and rinse briefly under cold water to stop the cooking process and remove excess starch. This rinsing helps keep the texture light and prevents clumping when the salad sits. Drain again thoroughly and air-dry or pat gently with a clean towel. Toss the warm orzo with a teaspoon of olive oil to prevent sticking and set it aside to cool. If you are making this ahead, spread the cooked orzo on a sheet pan to cool quickly and evenly. The goal is to have cool orzo that still holds its shape and can fully mingle with the bright vegetables and herbs that will join later in the bowl. Reading this section you are laying the groundwork for a salad that tastes fresh even after hours in the fridge or at room temperature. Remember that timing the vegetables to be crisp and the orzo to be just tender will make the final dish sing.
Crispy Shallot Vinaigrette: Base and Crisp
The star of this vinaigrette is the crispy shallots which provide crunch and a sweet oniony contrast to the acidity of the dressing. Thinly slice the shallots and fry them in a light pool of olive oil over medium heat until they turn a deep golden brown and become crisp. Remove the shallots with a slotted spoon and drain on paper towels. Reserve the fragrant oil for the dressing. In a bowl whisk together lemon juice, Dijon mustard, and a touch of honey to balance the acidity. Season with salt and pepper, add a small amount of garlic if you like, and then slowly whisk in the warm shallot oil to create a silky emulsion. If the dressing seems too thick, whisk in a teaspoon or two of the reserved pasta cooking water to loosen it. Stir in a splash of vinegar if you want extra brightness. Finally fold in the crispy shallots, giving the vinaigrette a final light whisk to distribute them. This blending step creates a dressing that coats each orzo grain beautifully while delivering a gentle crunch with every bite. The aroma will be inviting and the flavor profile bright with citrus and a mild onion sweetness from the shallots. This section is all about building the foundation for a salad that feels polished and irresistible.
Tossing the Salad: Assembly and Balance
With the components ready you can assemble the salad for maximum color and flavor. In a large bowl combine the cooled orzo with the chopped vegetables such as cherry tomatoes cucumber radishes snap peas or asparagus and fresh herbs. Add the feta crumbles for a tangy saltiness that brightens the dish. Drizzle in the crispy shallot vinaigrette little by little, tossing gently after each addition so the orzo grains don t get crushed. The goal is a light sheen of dressing that evenly coats the pasta and ingredients without turning the salad into a puddle. If you have time let the salad rest for 15 to 20 minutes so the flavors meld and the orzo can soak up the dressing. Taste and adjust with a squeeze of lemon, a pinch more salt or pepper, and maybe a touch more zest to lift the brightness. This section emphasizes balance between acidity and salt and how a little crunch from the shallots can elevate the entire bowl. You will end up with a dish that is colorful, aromatic, and easy to customize for guests with dietary needs or personal preferences without losing its spring character. The more you practice this step the more confident you will become in achieving the ideal texture and flavor balance.
Make It Your Own: Variations and Tweaks
This recipe is adaptable to what you have on hand and can be tuned to your favorite textures. Swap the feta for ricotta salata or goat cheese for a different salty bite, or keep it dairy free by using a plant based cheese substitute. If you prefer more crunch you can add blanched almonds or pine nuts, or include some olives for a briny pop. For a heartier version, fold in chickpeas or shredded rotisserie chicken. Vegetables can be swapped seasonally; snap peas, asparagus, or peas are excellent in spring, while roasted peppers or zucchini can replace or add to the mix. To keep the dish vibrant, add extra chopped herbs at the end and a few fresh lemon zest curls. You can also experiment with different vinegars in the vinaigrette such as white balsamic or champagne vinegar for a subtler acid note. The key is to maintain a light, fresh balance where the pasta remains the canvas and the vegetables, herbs, and vinaigrette provide the color and flavor variety. This section encourages creative thinking while preserving the core structure that makes the salad reliable and delicious every time. It is perfect for meal prep since flavors develop further as the dish rests. Always taste and adjust after refrigerating to restore brightness before serving.
Final Presentation: Plating and Serving
When you are ready to serve, transfer the salad to a wide serving bowl or platter so every ingredient is visible and accessible. A gentle toss right before serving prevents any settling of the ingredients and the vinaigrette. Finish with a final drizzle of olive oil for shine and a last pinch of fresh herbs or lemon zest to brighten the color. For an attractive finish place a few whole cherry tomatoes, cucumber ribbons, or a light scattering of feta on top to emphasize color contrast. If you are serving the salad as a main course, you might offer lemon wedges on the side and a light side of crusty bread to soak up the tangy vinaigrette. The plating should look fresh and inviting with vibrant greens and pops of crimson and yellow from the tomatoes and lemon. A neat presentation helps convey the salad s intention as a spring dish that s easy, bright, and satisfying. This is your moment to showcase how a simple grain like orzo can be transformed into a celebratory meal with minimal effort and maximum taste. Enjoy it at room temperature or chilled, whichever suits your plan for the day. The recipe scales easily to larger gatherings without losing its coastal freshness or spring lightness.
Storage, Make-Ahead, and Leftovers
This salad stores well in the refrigerator for up to 3 days when kept in an airtight container. Because pasta can absorb dressing over time, you may want to reserve a small amount of vinaigrette to toss in just before serving. If you are packing it for lunch or a picnic, keep the components separate if possible and mix just before eating to maintain texture. The vegetables will soften slightly the longer the salad sits, which is why adding fresh herbs and a final zesting of lemon at serving time helps restore brightness. For a make ahead version, you can cook the orzo a day in advance and refrigerate it fully cooled. Assemble and dress the next day, adding the feta and herbs just before serving. If you are watching carbs or calories, you can reduce the amount of pasta and increase the vegetables accordingly while keeping the same overall flavor profile. This approach gives you a flexible, crowd pleasing dish that travels and stores well without losing its spring character. The key is to keep the ingredients crisp and the dressing balanced so the salad remains lively even after a few hours. Enjoy this bright, do ahead friendly dish as a staple in your spring meal rotation for easy, nourishing lunches throughout the week.
Tips, Troubleshooting, and FAQs
If the salad tastes flat after storage try a quick brightening fix by adding a bit more lemon juice zest and a few pinches of salt. If the texture is too dry drizzle in a bit more vinaigrette or a splash of pasta water to loosen the coating. If the orzo looks mushy, check that you did not overcook it and that you rinsed it properly to stop the cooking. For those who prefer extra tang, a small amount of red wine vinegar can be added to the dressing. If you want to veganize the recipe use a plant based cheese substitute or omit cheese entirely and increase the salt and olive oil slightly to compensate for the missing dairy. You can also swap the feta for crumbled marinated artichoke hearts for a similar briny bite. This section is designed to help you troubleshoot common issues and tailor the dish to your taste, kitchen constraints, and dietary needs so that you end up with a reliable and delicious final product every time. Always taste and adjust before serving to ensure the balance remains bright and inviting.”, “image”:null}]}]}] } }} } } 0000} )} (Note: The trailing characters were accidentally included during formatting; please ignore any stray characters; the valid JSON object is above.) } } } } { } } } } $} (The above closing text contains stray characters to indicate a formatting error in the conversion process. Please use the main JSON content at the top of this message as the valid data.) } (If you experience any issues with parsing this JSON, let me know and I will provide a corrected version.) } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } }
Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette
Bright spring orzo with crisp shallot vinaigrette, fresh vegetables, and herbs. A light, make-ahead salad for picnics, lunches, and potlucks.
total time
25
servings
4
calories
25 kcal
ingredients
- 200g orzo pasta 🍝
- 1 cup cherry tomatoes, halved 🍅
- 1 cucumber, diced 🥒
- 1 cup broccoli florets 🥦
- 1/2 cup feta cheese, crumbled 🧀
- 1/4 cup fresh parsley, chopped 🌿
- 2 tablespoons extra-virgin olive oil 🫒
- Juice of 1 lemon 🍋
- 2 tablespoons white wine vinegar 🍶
- 1 teaspoon Dijon mustard 🟨
- 2 large shallots, thinly sliced and fried until crispy 🧅
- Salt to taste 🧂
- Black pepper to taste 🧂
instructions
- Cook the orzo in a large pot of salted boiling water until al dente, then drain and rinse under cold water to stop the cooking.
- In a small skillet, fry the thinly sliced shallots in a little oil until golden and crispy; set aside on paper towels.
- Whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, and pepper to create the Crispy Shallot Vinaigrette.
- In a large bowl, combine the cooled orzo, broccoli, tomatoes, cucumber, feta, and parsley.
- Pour the vinaigrette over the salad and toss to coat evenly.
- Sprinkle with the crispy shallots and serve either chilled or at room temperature.
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