Spring Orzo Salad

This salad is incredibly versatile! Its delicious hot or cold, its delicious as is, or with some marinara mixed in and warmed through. Its delicious mixed with some chopped greens and an Italian style salad dressing poured over the top. You can add in kalamata or green olives, or toss in some crunchy croutons. This salad is just a base of many delicious meals you have during the week!

Spring Orzo Salad

Spring Orzo Salad


Serves 6

Spring Orzo Salad

  • 2 cups dry orzo
  • 2 cups brussels sprouts
  • 1 bunch asparagus
  • 2 cups mushrooms, sliced
  • 1 eggplant, diced
  • 1 handful basil, chopped
  • 1-2 lemons, juiced
  • salt & pepper
  • balsamic vinegar

Roast the Veggies

Chop, slice, or quarter the brussels sprouts (however you like them), and chop the asparagus into 2" pieces. Add to a large baking dish and mix in the sliced mushrooms and diced eggplant. Bake at 375 degrees for 30 minutes. Add to a large bowl.

Cook the Orzo & Mix

Cook 2 cups of dry orzo for about 9 minutes until soft. Drain and rinse under cold water. Add to the bowl of veggies. Mix in the chopped basil, lemon juice, and add any salt and pepper and balsamic vinegar to taste!

Spring Orzo Salad

Spring Orzo Salad