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Spring Orzo Salad | Great Performances


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Spring Orzo Salad
by Julie Cerny, Farm Education Director and Garden Manager at The Sylvia Center

Summer is here, and our favorite summer veggies like tomatoes and peppers are making their way from seed to plate.  But they aren’t on our plates, just yet anyways.  Until they are, take another look at the lingering abundance of spring.  This easy, delicious, and kid-approved recipe makes use of the last harvests of spring veggies, while being a perfect dish for a hot summer day.  Enjoy!


1 cup Orzo 

1 bunch Asparagus, cut into 1/2-inch segments

1 head Broccoli

1 cup Peas, freshly shelled or frozen

1 Garlic clove, crushed to a paste with 2 big pinches of salt

1/3 cup Extra-virgin olive oil

1 bunch Scallions, finely chopped

2 Hard-boiled eggs, chopped

Juice of One lemon


1. Fill a medium saucepan with water and bring to a boil. You are going to use some of this water over the orzo and the rest to blanch the peas, broccoli and asparagus.

2. Put the orzo in a medium bowl, add boiling water to the surface of the grains and let it stand for about 15 minutes, just until tender. Drain and press out any remaining water and toss with a couple pinches of salt. Set aside.

3. Return the saucepan to the heat and bring the remainder of the water back up to a boil. Salt the water and cook the broccoli, asparagus and peas for just about 20 seconds, just long enough for them to brighten up and lose a bit of their bite. Drain, run under colder water to stop the cooking, and add to the orzo.

4. For the dressing, whisk the garlic, lemon juice, and olive oil together and season with more salt if needed.

5. To the orzo, broccoli, asparagus, and peas add 1/2 the scallions. Toss with a big splash of the dressing. Taste and add more dressing if needed. Adjust the seasoning as well at this point. Garnish with the remaining scallions, and chopped egg and serve.

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