Green Veggie Lemony Orzo Salad
I’ve been looking for an excuse to make this Green Veggie Lemony Orzo Salad for a few weeks now (something about wanting to honor a future dog I’m going to name orzo) and thankfully Easter is giving me just the occasion. And since spring is just around the corner, I’m leaning heavily into bright citrusy flavors while still trying to get in as many veggies as I possibly can. Pasta salads are easy for meal prepping, hold up well in the fridge, and are perfect for pairing with your choice of protein! This recipe is delicious and certain to be a crowd-pleaser at holiday parties and barbecues all spring and summer long. This recipe is a part of my April 2026 spring brunch menu!
green veggie lemony orzo salad ingredient notes:
Gluten-free orzo: One of my favorite grains to use when I’m not quite sure if I want a rice or pasta is orzo. It’s tiny shape allows it to be evenly coated in whatever spices or sauce you’re cooking it with. You can use any orzo you prefer, however if you’re using gluten-free orzo, I find it’s helpful to put back in the pot and drizzle with some olive oil to prevent sticking.
Asparagus: Perfect for adding some nice hearty crunch to the salad that will hold up well in the fridge even when stored with the dressing. If you prefer a softer bite, you can roast the vegetables on a sheet pan tossed with olive oil until softened.
Zucchini: Another crunchy green veggie that gives this salad it’s name is the zucchini! If you’re not a fan of zucchini, you can opt for cucumber, green bell pepper, or omit entirely. Similarly to the asparagus, you can roast the zucchini to achieve a softer bite.
Dill: I prefer to opt for fresh dill here as it brings an herby element that complements the hearty vegetables and citrusy dressing. If you don’t have fresh, you can opt for dried, or another herb like parsley or basil.
Lemon: For a touch of citrus, I like to use both lemon juice and zest in this dish. Lemons are a great source of vitamin C and antioxidants to help fight against illnesses, and their tangy taste offers a light freshness to the meal.
Feta: I love pairing an orzo salad with a creamy feta for the perfect tanginess in each bite. I like to buy a 16-ounce block and crumple it myself, saving the leftover block for a creamy pasta bake or dip, like my Beet Feta Dip in Don’t Think About Dinner.
GREEN VEGGIE LEMONY ORZO SALAD
4
servings10
minutes10
minutesI’ve been looking for an excuse to make this Green Veggie Lemony Orzo Salad for a few weeks now (something about wanting to honor a future dog I’m going to name orzo) and thankfully Easter is giving me just the occasion. And since spring is just around the corner, I’m leaning heavily into bright citrusy flavors while still trying to get in as many veggies as I possibly can. Pasta salads are easy for meal prepping, hold up well in the fridge, and are perfect for pairing with your choice of protein! This recipe is delicious and certain to be a crowd-pleaser at holiday parties and barbecues all spring and summer long. This recipe is a part of my April 2026 spring brunch menu!
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Ingredients
- For the salad
1 cup dry gluten-free orzo
3 cups roughly chopped baby spinach (optional)
1 pound asparagus, ends trimmed and small-diced
1 medium zucchini, small-diced
3/4 cup cup crumbled feta
1/2 cup fresh dill, finely chopped
- For the lemon-shallot vinaigrette
1/4 cup olive oil
1/4 cup white wine vinegar
juice and zest of one half lemon
1 small shallot, minced
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
Directions
- Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 9 minutes. (Refer to package instructions). Drain, rinsed with cold water, and set aside. Note: If you’re using gluten-free orzo, I find it’s helpful to put back in the pot and drizzle with some olive oil to prevent sticking.
- Meanwhile, make the vinaigrette: add the olive oil, vinegar, lemon juice, lemon zest, shallot, salt, garlic powder, and black pepper to a small jar and shake or whisk rapidly until emulsified, 30 to 45 seconds. For a completely smooth dressing, blend in a food processor instead.
- Add the cooked orzo, spinach (if using), asparagus, zucchini, feta, and dill to a large mixing bowl. Drizzle the vinaigrette on top and toss to evenly combine.
- Serve immediately or keep chilled in the refrigerator until ready to serve.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days. I like this salad best chilled!
- Shallot vinaigrette: If you’re not a fan of the punchy raw shallot flavor, you can sauté your shallot before adding it to the vinaigrette.
- Raw vegetables: This salad uses raw asparagus and zucchini, which are completely safe to eat and add a nice crunch. If you prefer it, you can roast the vegetables on a sheet pan tossed with olive oil until softened.
- Protein: To add more protein to the salad, I recommend mixing in chickpeas, rotisserie chicken, cooked salmon or shrimp, or tofu.
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Looks delicious! This might be a silly question but…do you cook the asparagus or add it in raw?
Do you have the nutritional breakdown (carbs, fats, protein)?
Do you cook the veggies first?
This turned out so yummy! I subbed farfalle pasta since I don’t need to be GF and added half a bag of frozen peas to get more green! All my veggies are raw, although I mixed the shallots into the vinaigrette while my pasta boiled so they weren’t as sharp. Great recipe & perfect for lunch meal prep this week!
Made this today with some leftover veggies I had on hand. Can confirm the dressing is 🔥 I can’t wait to eat it for lunch 🫶🏼
Not a silly question! I was wondering the same thing! I’ve never heard of a raw asparagus recipe??
My family loved this recipe! I did make a few modifications…
I doubled the recipe because we are a big family.
However, I was short asparagus, so added more zucchini for the volume of veggies needed.
We were out of shallots; subbed red onion.
Roasted the veggies @ 400 for 35m.
Put all of this together, and served with sliced air fryer chicken over the top.
Amazing!!! 5 stars from my family. Thanks so much!!
I was too scared of the raw asparagus too so I blanched it and it turned out great with this!
This was so good! I did not cook the vegetables and everything came out amazing. Very fresh tasting, I can’t wait to eat my leftovers!
So delicious and so easy!! I never would have thought of using raw asparagus and zucchini but it works and it’s just the perfect amount of crisp. Fresh and tasty, perfect for spring.
Made this for lunches this week! So easy and so delicious all week long! Definitely will be a repeat dish
I blanched the asparagus because I wasn’t sure if it was supposed to be raw and used a different shaped noodle and it turned out awesome. Will make on repeat
I roasted the asparagus and zucchini in the air fryer briefly before assembling. This is absolutely delicious! Will definitely make again.
I was so scared to make this cause of the raw veggies and I’m so happy I finally did. My new favorite!
I love this recipe so much, and the raw zucchini was such a surprising delight! What do you recommend serving alongside of this? I’ve been adding cooked chicken breast to it to have some more protein 🙂
I’ve made it several times and it’s my new favorite salad! It is easy and yes, I’ve varied the vegetables and it still turns out wonderful! Easy,fast, and keeps well for several days!
I have made this so many times! It is a staple in our house now! I have brought it to many potlucks as well and everyone has loved it!
A new family favorite recipe! I especially love the crunch added by the raw asparagus! Wasn’t aware that GF Orzo existed, thanks!!
A delightfully different and delicious salad. I did do a 5 minute vegetable roast and it turned out perfectly. So far, I’ve only had delicious recipes from Jenn.