Spring Greens Orzo Salad

Fresh, herby, and full of texture: this salad is a springtime go-to. It’s bright from the lemony vinaigrette, creamy from the goat cheese, and just a little sweet from the dates. I love making this when I want something fresh as a side dish for the week. Like all cold pasta salads, it gets better the longer you let it sit (within reason!!). I often make different versions of this salad. Whether that means omitting snap peas and doing asparagus instead, or ditching the tarragon and adding basil, sometimes I’ll do parmesan rather than goat cheese. It’s really up to what you have on hand and what you’re craving. Let this recipe serve as a guide for other orzo pasta salads :)

PS: I sometimes add shredded chicken or tuna in here for extra protein, or you could do some crunchy chickpeas too!

Ingredients

Base:

• 1 cup orzo, cooked according to package instructions

• 2 cups arugula

• ½ cup green peas (fresh or frozen)

• 1 cup snap peas, trimmed and halved

• ½ English cucumber, diced

• 2–3 Medjool dates, pitted and chopped

• ⅓ cup goat cheese, crumbled

• ¼ cup walnuts, toasted and roughly chopped

Fresh Herbs:

• 1 tbsp fresh tarragon, finely chopped

• 1 tbsp fresh mint, finely chopped

• 2 tbsp fresh parsley, finely chopped

Vinaigrette:

• 3 tbsp extra virgin olive oil

• 1 tbsp apple cider vinegar

• 1 garlic clove, minced

• Juice and zest of ½ a lemon

• Sea salt & black pepper to taste

  Instructions

  1. Cook your orzo according to the package, then toss it with a bit of olive oil so it doesn’t stick and let it cool.

  2. In a large bowl, massage arugula with a drizzle olive oil, a little squeeze of lemon, and a pinch of sea salt. Set that aside.

  3. Grab some green peas and snap peas. If frozen, let them defrost a bit, then toss them in a skillet with a splash of olive oil and sauté for 4–5 minutes until they’re just golden and tender.

  4. Chop the cucumber, fresh tarragon, mint, and parsley, and add that to the arugula.

  5. Once the orzo and peas have cooled, mix everything together in a big bowl.

  6. Top with crumbled goat cheese, chopped Medjool dates and toasted walnuts.

  7. For the vinaigrette: whisk together the olive oil, apple cider vinegar, minced garlic, juice and lemon zest, and a good pinch of salt and pepper. Taste and adjust however you like.

  8. Toss the salad with the dressing just before serving. It’s even better after sitting for a bit, so it’s great to make ahead.