Description
This strawberry orzo salad with poppy seed dressing is light, springy, and perfect for light lunches in spring and summer, or potlucks!
Ingredients
Units
Scale
- 1 1/2 cups orzo
- 1 1/2 cups fresh strawberries, hulled and quartered
- 1 cup asparagus, cut into 1/2-inch pieces
- 1/2 cup thinly sliced green onions
- 1 cup kale, finely shredded (optional)
- 3/4 cup feta, crumbled
- 1/3 cup sliced almonds
- 1 recipe tangy poppy seed dressing
Instructions
- Cook the pasta. Cook orzo according to package instructions, then drain and rinse with cool water.
- Combine. In a large bowl, combine the orzo with strawberries, asparagus, fennel, kale, feta, and almonds.
- Make dressing. Blend up some tangy poppy seed dressing, pour over ingredients in bowl, and toss to combine. Serve immediately, or chill until ready to serve.
Notes
- If you're not eating this orzo salad right away, I'd wait to add the almonds until before serving. That way, they'll stay nice and crunchy!
- Prep Time: 15
- Cook Time: 10
- Category: Pasta Salad
- Method: Stovetop, Combine
- Cuisine: American