Vibrant and Nourishing Spring Inspired Orzo Salad

30 Minutes, Salads

a vibrant and nourishing roasted asparagus & orzo salad

this roasted asparagus & orzo salad is the perfect combination of fresh, hearty, and creamy.

with juicy cherry tomatoes, smoky fire-roasted corn, and tender roasted asparagus, every bite is bursting with flavor.

the creamy avocado and soft mozzarella balls add a rich and satisfying texture, while the hummus-based dressing ties everything together with a tangy, slightly sweet, and garlicky kick.

taste & texture
this salad is a perfect balance of bright, smoky, creamy, and fresh. the roasted veggies add depth and natural sweetness, the orzo makes it hearty without feeling heavy, and the mozzarella balls bring a soft, chewy contrast.

the hummus dressing is ultra-creamy with a mild tang from the balsamic vinegar and a little zing from the mustard.

why it’s so healthy
this salad is packed with nutrient-dense ingredients. asparagus is rich in antioxidants and fiber, cherry tomatoes are loaded with vitamin c, and fire-roasted corn adds natural sweetness without refined sugars.

avocado provides healthy fats, while the orzo gives a boost of energizing carbs.

the hummus dressing is a protein-packed, dairy-free alternative to heavier creamy dressings.

the amazing dressing
the hummus dressing is what makes this salad extra special.

it’s creamy without needing mayo or dairy, has a little tang from the balsamic, and a slight sweetness from the honey mustard.

plus, it’s completely customizable—swap the mustard for dijon, use a flavored hummus, or add a little heat with red pepper flakes.

substitutions & variations

swap orzo for quinoa, couscous, or even chickpea pasta for a gluten-free option.
use vegan mozzarella or omit it to keep the salad fully plant-based.
try roasted red bell peppers instead of cherry tomatoes for a different twist.
add toasted pine nuts or sunflower seeds for extra crunch.

how easy it is to make
this salad is super simple to throw together.

roasting the veggies takes minimal effort, and the orzo cooks up quickly.

the dressing is a simple whisk-and-go situation, making this a great meal-prep-friendly recipe.

storage tips
store the salad in an airtight container in the fridge for up to 3 days.

if making ahead, keep the avocado separate until ready to serve to prevent browning.

the dressing can be stored separately and added just before eating to keep everything fresh.

whether you’re making this for a quick lunch, meal prep, or a side dish for gatherings, this roasted asparagus & orzo salad is guaranteed to be a flavorful and nourishing favorite!

if you like Vibrant and Nourishing Spring Inspired Orzo Salad, you’ll also love these other recipes of mine!

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Plant-Based Protein “Breadsticks” (11g+ per breadstick!)

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Vibrant and Nourishing Spring Inspired Orzo Salad

Recipe by MaryCourse: 30 Minutes, Salads

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

368

kcal

368 calories
14.5g protein
48g carbs
15.2g fat

Ingredients

salad ingredients:
2 cups cherry tomatoes
2 cups roasted asparagus cut into small pieces
1 cup fire-roasted corn (use frozen, roast with the asparagus in a tiny bit of avocado oil)
1 large avocado, diced
1 1/2 cups cooked orzo
1 cup mozzarella balls
1/4 cup chopped parsley

for the dressing:
1/3 cup hummus of choice
1 tbsp balsamic vinegar
1 tbsp honey mustard (or mustard of choice)
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried basil (optional)
1/4 cup water

Directions

preheat the oven to 400°f. toss the asparagus and frozen fire-roasted corn with a tiny bit of avocado oil. spread on a baking sheet and roast for about 20 minutes, until the asparagus is tender and slightly caramelized.
while the veggies are roasting, cook the orzo according to package instructions. drain and set aside to cool slightly.
in a small bowl, whisk together the hummus, balsamic vinegar, honey mustard, sea salt, garlic powder, onion powder, dried basil (if using), and water until smooth. adjust seasoning to taste.
in a large mixing bowl, combine the cherry tomatoes, roasted asparagus, fire-roasted corn, diced avocado, cooked orzo, mozzarella balls, and chopped parsley.
drizzle the dressing over the salad and gently toss until everything is evenly coated.