Friday Favorite: Spring Entertaining Must-Haves
New pieces from
@nickeykehoe set the tone for effortless outdoor gatherings—layered, textural, and quietly elevated. I’ll be serving a fresh, herb-forward orzo salad from
@broccyourbody all spring long!
@totemhome
Vert Marbleized Oval Platter
Pink Rectangular Platter
Vert Marbled Plate
Finished with an over tablecloth from
@societylimonta and the cute little Striped Glass Tumblers from
@zarahome
Spring Orzo Pasta Salad With Crispy Shallot Vinaigrette
SERVES: 4-6
TIME: 20 MINUTES
@broccyourbody
Ingredients
8 oz dried orzo (2 1/2-3 cups cooked) 1 cup peas, defrosted if frozen
1 1/2 cups asparagus, chopped
4-5 cups arugula
1/4 cup fresh basil, roughly chopped 1/4 cup fresh mint, roughly chopped 4 oz feta cheese
Salt & pepper to taste
Crispy Shallot Vinaigrette:
1/2 cup extra virgin olive oil
1 shallot, peeled and thinly sliced 3 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
1. Cook the orzo according to package instructions. Drain and cool.
2. Next, make the Crispy Shallot Vinaigrette. Heat the olive oil in a skillet over medium heat. Add the shallots and stir constantly until they’re golden brown, taking care not to burn them.
3. Add the shallots and oil to a jar or bowl and combine with remaining ingredients until smooth. Set aside.
4. Lightly sauté the asparagus in a drizzle of olive oil for 3-4 minutes or until cooked to your liking.
5. Toss all ingredients, including the about 75% of the dressing, until combined. Add more dressing as needed and season to taste with salt and pepper.
