Orzo pasta is mixed with bright veggies and tossed in a creamy, yogurt-dill vinaigrette. Perfect for entertaining or a brown-bag lunch, this dish can be made up to 3 days in advance.
Warm weather has finally arrived here in Michigan and I couldn’t be more excited! We’ve had 70 and 80-degree days this past week and the outdoor farmers markets have officially re-opened for business. Fresh peas, asparagus, rhubarb, lettuces and more – I am so ready to welcome spring produce with open arms!
Fun Fact: 90% of households have ice cream in their freezers. (Myself included!) And if you live in the midwest, there’s a good chance you have Hudsonville ice cream in your freezer.
Random Side Note: I saw two familiar faces hanging on the walls at the Hudsonville corporate office! My former babysitter Paulina and my little cousin Alexa. These photos are a few years old but it was so fun to see!
After a fun two-day event in my hometown of Grand Rapids, UDIM challenged all of us to create dairy-filled recipes to go along with the seasons. Aside from cheese and ice cream, yogurt is probably my favorite dairy ingredient on the planet. Specifically, plain yogurt. I grew up eating plain yogurt almost every single day and continue to eat about a 32 ounce container every week by myself. It’s the perfect meat tenderizer, smoothie enhancer or sour cream replacement on a sweet potato.
This creamy orzo pasta salad is ideal with fresh peas but frozen peas are fine too. My husband requested carrots but use any fresh veggies that you can get your hands on such as radishes, celery or red peppers. To be honest, this dish is more about the dressing than the pasta: fresh herbs, garlic and lemon juice are whisked together with plain yogurt and silky olive oil to create a mouth-watering vinaigrette. Delicious on orzo, it would be just as good drizzled over grilled asparagus or roasted salmon.
Your fork is waiting.
Orzo Salad with Yogurt-Dill Vinaigrette
Ingredients
- 1 pound orzo
- 1 cup peas fresh or frozen
- 2 medium carrots diced
- 1 medium red onion minced
Yogurt-Dill Vinaigrette
- 1 cup plain low fat yogurt
- 4 tablespoons parsley minced
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons lemon juice
- 2 cloves garlic grated
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
Instructions
- Bring a large pot of salty water to a boil and cook orzo according to package instructions. When you have 2 minutes of cooking time remaining, add the peas to the pot. Strain peas and pasta and set aside.
- At the bottom of a large mixing bowl, whisk together the Yogurt-Dill Vinaigrette: yogurt through olive oil.
- Add orzo, peas, carrots and onion to the bowl with the vinaigrette and toss well to combine. Check for seasoning and adjust accordingly.
Notes
Over time, the pasta will absorb a bit of the vinaigrette so feel free to drizzle with a little extra olive oil or lemon juice or add a bit of salt if needed before serving.
Sheila
June 10, 2014 at 1:13 pmPINNING this to my Summer salads board. It was such a fun trip!
Liz DellaCroce
June 10, 2014 at 1:24 pmI hope we get to do it again soon!! xo
Brenda @ a farmgirl's dabbles
June 1, 2014 at 11:50 amThis sounds so wonderful, Liz. I love orzo and dill!
Liz DellaCroce
June 1, 2014 at 4:25 pmThank you Brenda!! Dill always makes me think of spring and summer. :)
Joanne
May 22, 2014 at 6:09 pmI can’t stand mayo in my salads, so I am loving this greek yogurt substitution! My kind of pasta salad.
Liz DellaCroce
May 23, 2014 at 9:40 amYou and me both!!!
Sophia @ NY Foodgasm
May 20, 2014 at 12:25 pmThis sounds fabulous and super refreshing for summer! YUM!
Liz DellaCroce
May 21, 2014 at 6:42 pmThanks so much Sophia!
Melissa
May 20, 2014 at 11:35 amI assumed the carrots were smoked salmon. :) Can’t wait to try this recipe with & without the salmon!
Liz DellaCroce
May 20, 2014 at 11:54 amOk now I’m sad they WERENT smoked salmon!! Great idea!
Norma | Allspice and Nutmeg
May 20, 2014 at 5:55 amOh yum that dressing! Lovin’ this.
Liz DellaCroce
May 20, 2014 at 11:53 amThank you Norma!
Jeanette | Jeanette's Healthy Living
May 19, 2014 at 9:38 pmLove the bright colors in your orzo salad + that lightened up dressing sounds divine! Great finally meeting you in person at BlogHer Food Liz!
Liz DellaCroce
May 20, 2014 at 11:53 amIt was so great to finally put a voice with the face, Jeanette!!
Georgia @ The Comfort of Cooking
May 19, 2014 at 3:39 pmWhat a fun opportunity! I think I’d keel over if I got to go on an ice cream tour… I can’t get enough frozen sweet treats right now! Also, this orzo is gorgeous goodness. I was just saying the other day how I need to make it more often – we love it1
Liz DellaCroce
May 19, 2014 at 5:05 pmhaha – tell me about it!! Ice cream is the best!
Meredith
May 19, 2014 at 12:47 pmGreat flavor packed salad!
Liz DellaCroce
May 19, 2014 at 5:05 pmThank you Meredith!
Gaby
May 19, 2014 at 11:44 amThis looks so wonderful!
Liz DellaCroce
May 19, 2014 at 5:04 pmThanks Gaby! I’m ready for spring!
Marie
May 19, 2014 at 8:57 amThis salad looks wonderul and delicious! Our farmer’s market has iust started opening up too and I can’t wait to get there. Thanks for the recipe.
Liz DellaCroce
May 19, 2014 at 5:05 pmOurs just opened too – cheers to warm weather!
Rachel Cooks
May 19, 2014 at 8:44 amI just love fresh dill, especially in pasta salad. This looks amazing — can’t wait to try it. And so thankful we got a chance to spend time together!
Liz DellaCroce
May 19, 2014 at 5:04 pmI’m so glad we did too!! <3