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Spring Veggie Orzo Salad

This Spring Veggie Orzo salad features whole wheat orzo, beautiful, fresh spring produce, sharp feta cheese, crunchy walnuts, and peppery arugula. Plus, topped with a bright, lemon dressing. It's the best of Spring on a plate!
Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 25 minutes
Author Danielle


  • 4-5 radishes cut into chunks
  • 3-4 medium to large rainbow carrots peeled and cut into thick strips
  • Half a large red onion cut into chunks
  • 1 cup arugula
  • 1 cup spinach
  • 1 cup fresh snap peas cut in half
  • 1-2 tablespoons fresh parsely;
  • 1/2 cup feta cheese
  • 1/2 cup walnuts or pine nuts
  • 1 cup cooked whole wheat orzo regular orzo works too
  • Store-bought lemon vinaigrette I used this organic lemon dressing


  1. Pre-heat the oven to 400 degrees and grease or line with parchment paper a large baking tray.
  2. Toss together the radishes, red onion, and carrots with olive oil and a heavy pinch of salt (plus pepper to taste). Spread out veggies evenly on baking tray. Bake for 12 minutes, flip, then baking for another 10-15 minutes or until veggies are browned and tender.
  3. On a large serving platter, add the arugula and spinach, roasted veggies, fresh snap peas, and orzo. Top with feta cheese, nuts, and parsley.
  4. Finish with desired amount of dressing. Toss before serving. Adjust seasonings as desired.
  5. Serve and enjoy!