Strawberry Orzo Spring Salad

You probably know that I am a massive fan of sweet and savory flavor combinations. With strawberries in season, I can’t help myself; I’ve been adding them to desserts and salads as if it’s my job. This strawberry orzo salad is vibrant and bursting with juicy, sweet berries, making it feel like a celebration of the season, yet it’s one of the easiest dishes you can make.

The versatility and minimal effort of this salad will impress you. Use the greens you have on hand, add more summer fruit, such as grilled peaches, or try it with grilled avocado. No matter what you choose, this crave-worthy concoction is the ideal candidate for summer barbecue parties, Sunday brunches, or even a satisfying lunch or dinner, along with a strawberry grilled cheese sandwich.

The sweet and savory notes in this salad blend seamlessly, creating a perfect medley of summery flavors. The berries burst with sweetness and freshness, the tender orzo soaks the sweet and tangy dressing, the bacon adds just the right amount of chewiness and smokiness, and the creamy feta is the ideal salty finish to this unison of unforgettable flavors and textures.

Why you will love this recipe 

• A deliciously healthy salad packed with everything: my recipe features fruit, vegetables, pasta, protein, cheese, seeds, and a homemade dressing. It is more than just a salad. It’s a complete meal in a bowl. 
• My kids love it: What makes it even better is that my kids love it. They are picky eaters, but they don’t realize they’re eating healthy. They know it tastes delicious because of the sweet and savory flavor combination. 
• This is a fast and easy dish: it takes me about 20 minutes to prepare from start to finish. I make the pasta and bacon the day before, so everything is ready to go. Toss everything together and serve.   
• It is versatile too: sometimes I serve it as a meal with chopped chicken or turkey, and other times it’s just a side salad with a more filling entrée, such as soup or steak. 

What you will need

• Berries: I use three cups of fresh, organic strawberries, thinly sliced—two cups for the salad and one cup for the dressing. I love to add blueberries for a burst of tart and sweet flavor, as well as a vibrant color that contrasts with the strawberries. 
• Orzo: Measure one cup of orzo when it is dry and cook it according to the package directions. Ensure it is completely cool, drained, and dry before starting this salad. I usually make mine the day before. 
• Veggies: Cherry tomatoes for small but bold bursts of sweet, juicy tomato flavor. The small size allows for the bites to be mixed in well with the rest of the small pieces. Thinly sliced shallots add a delicate onion flavor and a pleasant crunch to the salad, which I love. 
• Greens and herbs: Baby spring mix is a blend of small, tender, young leaves that are softer and more delicate than regular lettuce; the mixture of colors and textures adds depth. I add fresh basil for garnish to add a zing of fresh, grassy taste.
• Bacon and cheese: Feta cheese because I like the tangy, salty flavor complements the sweetness of the strawberries, creating a complex taste profile for the salad. I cook the bacon until crispy and then chop it coarsely. 
• Dressing: I use a combination of red wine vinegar and balsamic vinegar to create a dressing with a slightly fruity, tangy, and bright flavor, which pairs perfectly with fresh vegetables and fruits. Plus honey for natural sweetness, olive oil, Dijon mustard for a peppery taste, shallots, and crunchy poppy seeds.

How to make 

Make the dressing: First, I mix all the salad dressing ingredients except the oil in a blender with one cup of sliced strawberries until smooth. Then, I drizzle in the oil and mix for another 30 seconds. 

Toss the salad: Now, I arrange the baby spring mix in a large bowl, topping it with orzo, shallots, feta, bacon, and tomatoes. Then, I add the rest of the sliced strawberries and blueberries. I sprinkle on ½ teaspoon of salt and toss, then drizzle with the dressing. Before serving, I toss again and add fresh basil for garnish.

Expert tip

The best way to cook orzo for this salad

The most common way to prepare orzo for this salad is to boil it and serve it al dente. But sometimes I toast it with butter in a skillet or the oven. I typically boil mine for about seven minutes before draining it and adding butter. For crispier orzo, I heat two teaspoons of butter in a skillet over medium heat and toast it until it melts. Then I add the orzo and stir while letting it cook until it turns golden brown. Now, I add two cups of broth or water and let it come to a gentle boil before covering and simmering for 15 minutes. To toast in the oven, I boil it first, then coat it in olive oil, place it on a baking sheet, and toast it at 350°F for just a few minutes. 

More tips to consider

• I recommend chopping everything roughly the same size for better taste and uniformity. That way, I can get some of everything in each bite.
• If fresh strawberries or blueberries are not in season or I’m in a hurry, I sometimes use frozen berries. 
• To make blending easier, place all the ingredients in a bowl with a lid and shake it. 
• Do not rinse the berries until you’re ready to serve the salad, so they do not get soggy. 
• Try to make the dressing ahead of time so it can chill, and the flavors can meld together. 
• Additionally, soaking the shallots in cold water for 30 minutes will help eliminate the aftertaste.

Recipe variations and add-ins:

• Other greens: Instead of baby spring mix, sometimes I use spinach, arugula, or iceberg lettuce. Any greens will work here. 
• Add nuts: When I want more crunch, even though there are poppy seeds in the dressing, I love slivered almonds or chopped pecans in this salad. The extra crunchiness and nutty flavor add another level of deliciousness. 
• More veggies: Another way to make this a heartier entrée is to add more veggies. I tend to follow the seasons, but some of my favorites include broccoli, cauliflower, mushrooms, and bell peppers. 
• More fruit: Of course, adding more fruit is also a great idea. Some of my choices are blackberries, raspberries, pomegranates, avocados (yes, they are a fruit), and grapes. 
• Make it Greek: For a Mediterranean touch, I like to make sure there are some kalamata olives, chickpeas, quinoa, basil, cucumbers, and dill mixed in. 
• Spicy salad: My spicy food lovers enjoy it when I add some chopped poblano peppers and red pepper flakes to the salad, as well as a dash of hot sauce to the dressing. 

Serving suggestions:

This light and refreshing salad is perfect for picnics or barbecue parties. I like to serve it alongside my scrumptious grilled pork chops or grilled chicken. It would also pair very well with a summery meal, such as this one-pan peach salmon, or something sweet and savory like this Caribbean pot roast.

My favorite wine to pair with this strawberry orzo salad is Pinot Noir, as it brings out the crisp, fruity flavor of the strawberries. For dessert, I usually choose something aromatic and light, like this no-bake peach cheesecake or boozy Aperol tiramisu, which is the perfect summery dessert.

How to store leftovers:

• Freezing: Freezing is not recommended.  
• Refrigerate: It is best to eat this salad within a few hours of preparation, as the berries will become soggy if left out for too long. If you want to prepare it ahead of time, prep each part of the salad separately, and do not rinse or cut the berries until you are ready to serve. Afterward, keep it in a sealed container in the fridge for up to three days.   

Frequently asked questions

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