Spring Orzo Salad with Smashed California Ripe Olive Dressing
This Spring Orzo Salad is what happens when fresh farmers’ market finds meet a pantry MVP in the form of California Ripe Olives. Tender orzo gets tossed with crisp asparagus, juicy snap peas, radishes, and cotija cheese, all coated in a zippy, smashed olive dressing that’s briny, lemony, and just the right amount of bold. It’s the kind of salad that’s equally happy on a picnic blanket, a potluck table, or eaten cold straight from the fridge with a fork in one hand and a smug grin in the other. Perfect for spring, but honestly? It hits any time you’re craving something bright, herby, and just a little unexpected.
Equipment
- large pot
- microplane zester
Ingredients
For the Salad:
- 1 cup dry orzo gluten free
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas trimmed and halved
- 4-5 radishes thinly sliced
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh herbs think parsley, mint, basil, or dill—go wild
- Optional: 1 cup baby arugula or pea shoots for extra green vibes
For the Smashed Olive Dressing:
- 1 can California Ripe Olives set aside a small handful to use as garnish then smash the rest with the side of a knife (or very roughly chopped)
- 2 tablespoons red wine vinegar
- Zest from one lemon plus 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ⅓ cup California olive oil
- 1 small garlic clove grated or finely minced
- Freshly ground black pepper to taste
- Pinch of red pepper flakes optional
Instructions
- Cook the orzo in well-salted water according to package instructions. Drain and rinse under cold water to cool it down and stop the cooking. Set aside.
- Blanch the asparagus and snap peas in boiling salted water for 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath or rinse with cold water to keep them snappy.
- In a large bowl, combine orzo, asparagus, snap peas, radishes, cotija, and herbs.
- Make the dressing: In a small bowl or jar, whisk together the vinegar, lemon juice and zest, mustard, garlic, and olive oil. Stir in the smashed olives and season with black pepper and red pepper flakes.
- Toss the salad with the dressing, adding a little at a time until it’s glossy but not drowning (leftover dressing = sandwich magic). Garnish with the reserved whole olives and more fresh herbs.
Nutrition
Serving: 1portionCalories: 182kcalCarbohydrates: 15gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 8mgSodium: 124mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 190IUVitamin C: 8mgCalcium: 57mgIron: 1mg
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