Flavorful Spring Orzo Pasta Salad with Crispy Shallots – Light, Zesty & Totally Addictive
If you’re ready to celebrate the fresh flavors of the season, this Spring Orzo Pasta Salad with Crispy Shallots is a must-try.
Tender orzo is tossed with vibrant spring vegetables, a zippy lemon vinaigrette, and topped with golden crispy shallots that bring irresistible crunch and savory depth.
It’s light yet satisfying—perfect as a side dish or even a standalone lunch.
This salad is packed with seasonal veggies like asparagus, peas, and radishes, balanced with fresh herbs and finished with those ultra-crispy shallots that take it over the top. Bonus? It’s easy to make ahead and gets even better after sitting for a bit.
Why You’ll Love This Spring Orzo Salad
🌱 Loaded with fresh spring veggies and herbs
🍋 Bright lemon vinaigrette ties everything together
🍝 Orzo pasta makes it light yet satisfying
🧅 Crispy shallots add a gourmet touch and crunchy finish
⏱️ Easy to prep ahead for picnics, brunches, or busy lunches
Ingredients You’ll Need
- 1 cup orzo pasta
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- ½ cup peas (fresh or thawed frozen)
- ½ cup radishes, thinly sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill or mint, chopped
- ¼ cup feta or goat cheese, crumbled (optional)
- Salt and pepper, to taste
For the Lemon Vinaigrette
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
For the Crispy Shallots
2 large shallots, thinly sliced
⅓ cup neutral oil (like avocado or canola)
Pinch of salt
How to Make It
🍝 Cook orzo according to package instructions in salted water. During the last 2 minutes, add asparagus and peas to blanch. Drain and rinse with cold water to stop cooking
🥗 In a large bowl, combine the orzo, blanched vegetables, radishes, herbs, and feta if using
🥄 In a small jar or bowl, whisk together olive oil, lemon juice, zest, mustard, honey, salt, and pepper until well blended
🍋 Pour the vinaigrette over the salad and toss until everything is evenly coated. Set aside while you make the shallots
🧅 In a small skillet, heat oil over medium heat. Add sliced shallots and cook, stirring often, until golden and crisp (about 5–7 minutes). Transfer to a paper towel-lined plate and sprinkle with salt
🌿 Just before serving, top the salad with crispy shallots and extra herbs if desired. Serve chilled or at room temperature
Optional Add-Ins & Variations
🥬 Add baby arugula or spinach for more greens
🍗 Toss in grilled chicken or shrimp for a protein boost
🫘 Mix in chickpeas or white beans for a vegetarian protein option
🌶️ Add a pinch of chili flakes for a touch of heat
🥒 Include chopped cucumber for extra crunch
Tips for the Best Spring Orzo Salad
✔ Don’t overcook the orzo—al dente is best for texture
✔ Rinse pasta and veggies with cold water to keep the salad fresh and bright
✔ Make crispy shallots ahead and store in a paper towel-lined container to keep them crisp
✔ Let the salad sit for 15–20 minutes before serving so flavors can meld
Storage
📦 Store in an airtight container in the fridge for up to 3–4 days
🧅 Keep crispy shallots separate until serving for maximum crunch
🥶 Not freezer-friendly, but perfect for prepping ahead
Final Thoughts
This Spring Orzo Pasta Salad with Crispy Shallots is everything you want in a seasonal dish—light, bright, herby, and just a little fancy with that crispy shallot finish.
It’s simple enough for weekday lunches and elegant enough for weekend gatherings. One bite and you’ll want to make it on repeat all spring long! 🍋🌱🧅
