Spring Orzo Salad with Smashed Olive Dressing
A fresh, vibrant spring orzo salad with asparagus, snap peas, radishes, cotija, and a zippy smashed California Ripe Olive dressing. Perfect for spring holidays (Easter, Mother’s Day, or graduation), picnics, BBQs and make-ahead lunches!
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This Spring Orzo Salad with Smashed California Ripe Olive Dressing is the kind of dish you bring to a picnic and then eat half of while “taste testing” in your kitchen. It’s crisp, fresh, a little funky (thank you, cotija and olives), and just filling enough to make you feel like you made a real meal—without needing a nap afterward.
It’s loaded with crunchy, green spring things like asparagus, snap peas, and radishes. There’s fresh, bright herbs, cotija for salty creaminess, and a zippy olive dressing that tastes like your tastebuds just did a cartwheel. This is the pasta salad that put on real pants and showed up with flavor.
This post was created in partnership with CA GROWN and California Ripe Olives. All opinions, recipe obsessions, and olive smashing techniques are entirely my own. Thanks for supporting the brands that help keep A Girl Defloured cooking (and well-fed).
Why California Ripe Olives Deserve the Spotlight
Let’s talk about the underdog of your pantry: California Ripe Olives. You know the ones—briny, buttery, and slightly mysterious in a “why are these so good?” kind of way. These olives are grown with care in sunny California groves, picked at peak ripeness, and processed locally to lock in flavor and texture.
They’re not the flashy type. They’re reliable. Versatile. Perfect for smashing into a dressing that adds richness and body without overpowering your beautiful spring produce. Plus, they’re a pantry staple you can actually feel good about—no international jetlag, just local goodness.
What Does Orzo Salad Taste Like?
It’s bright and fresh, with the kind of crunch that makes you feel alive (thank you, snap peas, radishes, and pepitas). The orzo is tender but toothsome—like pasta that put on its picnic best—and it soaks up just enough of that bold, zippy dressing to keep every bite interesting without going soggy on you.
The smashed California Ripe Olive dressing is where the real magic happens. It’s briny, savory, and punchy, with a lemony tang and a whisper of garlic heat. The olives don’t shout—they hum. Like background vocals that somehow steal the show. Cotija adds salty, creamy pops of richness, and the fresh herbs do what herbs do best: make everything taste like you planned ahead and know what you’re doing (even if you don’t).
In short? It’s salty-meets-fresh, crunchy-meets-creamy, and light-but-satisfying. The kind of salad that’s good warm, cold, straight from the fridge at 10 p.m., or packed in a container and smugly eaten at your desk while everyone else microwaves sadness.
What Else Can I Use the Smashed Olive Dressing On?
Spoiler alert – pretty much everything!
Sandwiches + Toasts
- Drizzle it on a tuna sandwich to give it a Mediterranean vibe with way more personality than mayo.
- Spread it under sliced tomatoes on sourdough toast and top with feta or goat cheese.
- Use it as a dressing for a chickpea salad sandwich—a serious upgrade from the usual.
Grain Bowls & Greens
- Spoon it over a quinoa or rice bowl with roasted veggies and a soft-boiled egg.
- Toss it with arugula, spinach, or romaine and some roasted chicken or grilled halloumi for a not-boring salad.
- Mix it into cooked lentils with a handful of chopped herbs and call it lunch.
Warm Things It Loves
- Swirl it into roasted potatoes or smashed fingerlings right out of the oven.
- Drizzle over grilled or roasted fish (especially salmon or cod) or chicken thighs.
- Spoon it onto grilled vegetables like zucchini, eggplant, or peppers—it’s like summer on a plate.
Egg Situations
- Use it as a dipping sauce for jammy eggs or deviled eggs.
- Spoon a little over a savory yogurt bowl with poached eggs and toast on the side.
- Add a dollop on top of a frittata or omelet and pretend you’re at a fancy café.
FAQ Time: Orzo, Pasta Salad, and All the Salad Questions You Were Too Polite to Ask
Is orzo healthier than rice or pasta?
Orzo is pasta—just shaped like rice to confuse everyone. Nutritionally, it’s similar to traditional pasta, especially if you’re using a white flour version. You can find whole wheat or gluten-free orzo if you want to bump up the fiber or avoid gluten, but health-wise, it’s a lateral move.
What do you put in an orzo salad?
Short answer: whatever your fridge gives you. Long answer: orzo plays well with crisp veggies (snap peas, cucumber, cherry tomatoes), salty things (cheese, olives, capers), crunchy stuff (nuts, seeds), and herbs—so many herbs. It’s endlessly riffable.
Is orzo salad healthy?
Healthy is relative (hi, diet culture), but yes—this orzo salad is packed with veggies, good fats from olive oil, protein from cheese, and flavor that keeps you from bingeing a sad snack 30 minutes later. So, yes. Nourishing and satisfying? Absolutely.
What are the five mistakes to avoid in pasta salad?
- Overcooking the pasta – Mushy orzo is a crime.
- Under-seasoning the water – Salted pasta water is your only chance to season it from the inside out.
- Skipping the rinse – Normally I’d say never rinse pasta, but here? Yes. Cool it down, stop the cooking.
- Dressing too early – If your pasta’s still hot, it’ll soak up everything and turn gluey.
- Neglecting texture – A good pasta salad needs contrast: crunchy, creamy, crisp, herby. Go for it.
Fan of Olives? Try These Recipes:
- Incredible Garlicky Marinated Olives with Citrus + Rosemary
- Gluten-Free Focaccia That Actually Tastes Amazing
- The Secret to Delicious Gluten Free Spaghetti Salad
Whether you’re picnicking, potlucking, or just trying to eat something green between cookies, this spring orzo salad delivers big flavor with zero fuss. Make it once, and don’t be surprised when you start putting that olive dressing on everything.
Did you make this orzo salad recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Spring Orzo Salad with Smashed California Ripe Olive Dressing
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, 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
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