Spring Orzo Salad With Crispy Shallot Vinaigrette

One of my all time favorite recipes for spring! A delightful orzo salad with a crispy shallot vinaigrette that is perfect for the season.

By @broccyourbody

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 8 oz dried orzo
• 0.5 cup extra virgin olive oil
• 1 whole shallot
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1.5 cups asparagus
• 1 drizzle olive oil
• 1 cup peas
• 4 cups arugula
• 0.25 cup fresh basil
• 0.25 cup fresh mint
• 4 oz feta cheese
• 0.75 portion crispy shallot vinaigrette
• 1 to taste salt
• 1 to taste pepper

Instructions

1. Cook the orzo according to package instructions. Drain and cool.
2. Heat the olive oil in a skillet over medium heat.
3. Add the shallots and stir constantly until they’re golden brown, taking care not to burn them.
4. Add the shallots and oil to a jar or bowl and combine with red wine vinegar, honey, Dijon mustard, kosher salt, and black pepper until smooth. Set aside.
5. Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking.
6. Toss cooked orzo, peas, sautéed asparagus, arugula, basil, mint, and feta cheese together.
7. Add about 75% of the dressing to the salad and toss until combined.
8. Add more dressing as needed and season to taste with salt and pepper.