I have a slight obsession with orzo (take a look at my Green Orzo Salad, for example!). In my opinion it is the best pasta shape – it stores much better than rice, but doesn’t feel too filling compared to your standard penne or rigatoni. Plus, it’s even better when slathered in a creamy, herby dressing.
I first came across ‘green goddess dressing’ on TikTok (it has been viral for quite some time now!), but Google tells me that it originated all the way back to San Francisco in the 1950s! The green goddess dressing is a brilliant way to use up any leftover herbs, which complement the assortment of Spring veggies in this recipe perfectly.
This salad is best served on a hot summer’s day at a family BBQ, or to meal prep for lunches at the start of the week. Read on for the full method.
Method
Follow these steps to make our Green Goddess Orzo Salad
Add half a pack of orzo (about 250g in dried weight) to a saucepan filled with boiling salted water. Cook according to package instructions. This usually takes around 10-12 minutes. Once cooked, drain and run under cold water to stop the pasta from sticking together.
Whilst your orzo is cooking, slice and dice your spring onions, cucumber, and cabbage. The smaller the better here, as it helps the dressing distribute better in the final salad. Once chopped, add to your mixing bowl and set aside.
Roughly chop your asparagus into 1-inch pieces. Add them to a saucepan filled with boiling water, along with your spring peas and edamame. Blanch for 2-3 minutes, before adding them to a bowl of ice-cold water to cool down (this also helps them to keep their vibrant green colour!).
In a food processor, add in all of your green goddess dressing ingredients including the Greek yoghurt, parsley, dill, mint, coriander, capers, parmesan, olive oil and lemon juice. Blitz for a few minutes until the dressing is silky smooth and turns a gorgeous light green colour. We had to do this in two parts as our food processor is super small (I know, for food bloggers that is no excuse!!).
Add your drained peas, asparagus, and edamame to your mixing bowl along with your green goddess dressing and cooked orzo. Mix everything together (if you’re adding rocket to your salad, add it now), ensuring that the delicious herby dressing coats all the pasta and veggies. Add your green goddess orzo salad to a serving platter and dig in!
How Long Will the Green Goddess Orzo Salad Last?
The green goddess orzo salad is a fantastic dish that you can enjoy for several days. If properly stored in an airtight container in the refrigerator, this salad will stay fresh for up to 3-4 days. Here are a few tips to ensure it remains delicious:
- Store the salad in an airtight container to keep it fresh and to prevent it from absorbing any other strong odours from your fridge.
- Give the salad a good stir before serving to redistribute the dressing and ensure every bite is as flavorful as the first.
- If you find the salad looking a little tired after a couple of days, freshen it up with a handful of chopped fresh herbs before serving.
What To Serve With the Orzo Salad
This green goddess salad pairs wonderfully with grilled meats (particularly chicken or steak) and salmon, making it an ideal side dish for BBQs and summer gatherings. If you’re looking for more delicious BBQ recipes, check out our helpful blog: What is the Best Thing To Bring To a BBQ?
I also love to prepare this salad at the start of the week for a quick and nutritious lunch option, or to pack it in a cooler for a refreshing picnic dish.
Summer Salad Recipes From Savery Grazing
Whether you’re enjoying it as a side at a summer BBQ or as a meal-prep option for your weekday lunches, this salad is sure to be a hit. To keep up to date with Savery Grazing, you can also follow us on Instagram, Facebook, or Pinterest. You can also find more recipes on our blog.
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