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Spring Orzo Pasta Salad with Crispy Shallot Vinaigrette

A vibrant and easy-to-make orzo pasta salad topped with crispy shallots and a zingy vinaigrette, perfect for spring gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo or other small pasta
  • 1 cup sugar snap peas, halved
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup grated Parmesan cheese omit for vegan version
Crispy Shallots
  • 2 units shallots, thinly sliced
  • 1/4 cup all-purpose flour
  • 1/2 cup olive oil (for frying)
Vinaigrette
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey omit for vegan version
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for dressing)

Method
 

Preparation
  1. Bring a large pot of lightly salted water to a boil. Add orzo and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water.
  2. In a medium bowl, toss thinly sliced shallots with flour until evenly coated—shake off excess flour.
Cooking
  1. Heat 1/2 cup olive oil in a small skillet over medium heat. Fry the coated shallots in batches until golden brown and crispy, about 3 to 4 minutes. Transfer to a paper towel-lined plate.
Assembly
  1. In a small bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, minced garlic, honey, 2 tablespoons of olive oil, salt, and pepper. Stir in half of the crispy shallots.
  2. In a large bowl, combine cooked orzo, sugar snap peas, cherry tomatoes, red onion, parsley, mint, and Parmesan. Pour vinaigrette over and toss gently to coat evenly.
  3. Transfer the salad to a serving platter and garnish with the remaining crispy shallots.

Notes

For extra crunch, don't overcrowd the pan when frying shallots. Store leftover salad in the fridge for 3 days, but keep the shallots separate to maintain crispiness.