Next up in my ORZO RECIPE SERIES PART 3 is a refreshing Spring Orzo Pasta Salad! Find the first two recipes from my series here:
This recipe is full of in-season spring vegetables like radishes and sugar snap peas. This pasta salad is hearty enough to be a main-course with the addition of shredded chicken, fresh mozzarella, and salty-roasted sunflower seeds. The lemony mustardy dressing ties all of the flavors together. Let me show you how to make this delicious Spring Orzo Pasta Salad!
Spring Orzo Pasta Salad Ingredients
- 1 cup Orzo uncooked
- 1 tbsp Olive Oil
- 1 bunch Radishes thinly sliced
- 8 oz Sugar Snap Peas sliced at a diagonal
- 1 Shallot thinly sliced
- 1 cup Snow Pea Shoots Micro Greens or other micro greens of choice
- 1/4 cup Fresh Dill
- 1/4 cup Fresh Basil
- 2 tbsp Fresh Mint
- 1/3 cup Sunflower Seeds I used salted and roasted
- 4 oz Fresh Mozzarella Pearls
Chicken
- 1 tbsp Olive Oil
- Salt & Pepper enough to season chicken
- 1 lb Chicken Breast
- 4 cups Chicken Broth
Dressing
- 1 Lemon juice and zest
- 1 tbsp Dijon Mustard
- 2 cloves Garlic minced
- 2 tsp Honey
- 1/4 tsp Salt additional to taste
- 1/4 tsp Black Pepper additional to taste
- 1/4 cup Olive Oil additional as needed
Recipe Instructions
- Cook orzo according to package instructions. Drain and set aside to cool for the salad. Toss with 1 tbsp of olive oil so the orzo doesn’t stick together.
- In a large bowl, add the thinly sliced radishes, sliced sugar snap peas, thinly sliced shallots, micro greens, fresh dill, fresh basil, and fresh mint. Toss to combine.
- Add the cooled cooked orzo, cooled cooked shredded chicken, sunflower seeds, and fresh mozzarella balls.
- Just before serving, pour the dressing on the salad and toss until everything is well combined.
Chicken
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a large high-rimmed saute pan over medium-high heat. Add the chicken and cook for about 5 minutes or until the chicken flips easily. Pour in the chicken broth, bring to a boil, then lower the heat to a simmer.
- Cook for about 15 minutes or until the chicken is cooked through. Remove the chicken from the pan and shred using two forks. Set aside to cool for the salad.
Dressing
- Whisk together all ingredients except for the olive oil. Once the ingredients are well combined, drizzle in the olive oil while continuing to whisk until the dressing is well emulsified. Taste and adjust ingredients as desired.
Did you try this Spring Orzo Pasta Salad? Leave a Review!
This Spring Orzo Pasta Salad is everything I have been craving lately! It’s super herbaceous and loaded with crunchy radishes and sugar snap peas, tender orzo pasta, savory chicken, creamy mozzarella balls, salty sunflower seeds, and tossed in a tangy lemony dressing.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Spring Orzo Pasta Salad
A fresh and herbaceous orzo pasta salad loaded with spring vegetables, chicken, and a tangy vinaigrette.
Ingredients
- 1 cup Orzo uncooked
- 1 tbsp Olive Oil
- 1 bunch Radishes thinly sliced
- 8 oz Sugar Snap Peas sliced at a diagonal
- 1 Shallot thinly sliced
- 1 cup Snow Pea Shoots Micro Greens or other micro greens of choice
- 1/4 cup Fresh Dill
- 1/4 cup Fresh Basil
- 2 tbsp Fresh Mint
- 1/3 cup Sunflower Seeds I used salted and roasted
- 4 oz Fresh Mozzarella Pearls
Chicken
- 1 tbsp Olive Oil
- Salt & Pepper enough to season chicken
- 1 lb Chicken Breast
- 4 cups Chicken Broth
Dressing
- 1 Lemon juice and zest
- 1 tbsp Dijon Mustard
- 2 cloves Garlic minced
- 2 tsp Honey
- 1/4 tsp Salt additional to taste
- 1/4 tsp Black Pepper additional to taste
- 1/4 cup Olive Oil additional as needed
Instructions
- Cook orzo according to package instructions. Drain and set aside to cool for the salad. Toss with 1 tbsp of olive oil so the orzo doesn't stick together.
- In a large bowl, add the thinly sliced radishes, sliced sugar snap peas, thinly sliced shallots, micro greens, fresh dill, fresh basil, and fresh mint. Toss to combine.
- Add the cooled cooked orzo, cooled cooked shredded chicken, sunflower seeds, and fresh mozzarella balls.
- Just before serving, pour the dressing on the salad and toss until everything is well combined.
Chicken
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a large high-rimmed saute pan over medium-high heat. Add the chicken and cook for about 5 minutes or until the chicken flips easily. Pour in the chicken broth, bring to a boil, then lower the heat to a simmer.
- Cook for about 15 minutes or until the chicken is cooked through. Remove the chicken from the pan and shred using two forks. Set aside to cool for the salad.
Dressing
- Whisk together all ingredients except for the olive oil. Once the ingredients are well combined, drizzle in the olive oil while continuing to whisk until the dressing is well emulsified. Taste and adjust ingredients as desired.
Tried this recipe?Let me know how it was!
