Looking for a fresh and flavourful salad that’s perfect for warmer days? This orzo butter bean salad is light, lemony, and packed with seasonal veg—and it just so happens to be great for your gut too.
With seasonal ingredients like asparagus and radishes, this salad celebrates the best of spring produce. The butter beans are a brilliant source of fibre and plant-based protein, which help keep you full and support healthy digestion. It’s exactly the kind of recipe I like to prep ahead for a picnic, barbecue, or a no-fuss fridge lunch. Everything comes together in one bowl with a quick lemony dressing, and it keeps really well for a few days. Satisfying, vibrant, and easy to make—this is one of those salads you’ll genuinely look forward to eating.
Ways To Enjoy It
As a barbecue side: This salad is a perfect cold side dish to serve alongside grilled meats, fish, or veggie skewers.
Packed lunch hero: Store in a container and take it with you—it’s delicious straight from the fridge.
Light dinner: Enjoy it as a balanced meal with some crusty bread or a few slices of grilled halloumi on top.
Add extra protein: Top it with boiled eggs, tuna, or leftover roast chicken to turn it into a more filling meal.
Entertaining platter: Serve on a large platter with extra lemon wedges and herbs for a summer buffet-style spread.
Perfect For Spring
This orzo butter bean salad is perfect for spring because it’s light, fresh, and full of seasonal produce like asparagus, radishes, and fresh herbs. As the weather warms up, we naturally start craving cooler, brighter dishes—and this ticks all the boxes. The lemony dressing keeps it zingy and refreshing, while the butter beans and orzo make it satisfying enough to enjoy as a main meal. It’s also ideal for picnics, barbecues, or prep-ahead lunches, which are all springtime favourites. Plus, it supports gut health thanks to its variety of fibre-rich vegetables and legumes—exactly the kind of reset many of us are looking for after heavier winter meals.
Tips
- Rinse your orzo: Once cooked, rinse it under cold water to stop the cooking process and prevent sticking.
- Thinly slice your radishes: A mandoline works well to get them super thin and crunchy.
- Use oil from the artichoke jar: It adds extra flavour to the dressing without needing extra ingredients.
- Make ahead: This salad gets even better after a few hours in the fridge—perfect for prepping in advance.
- Double it up: This recipe is easy to scale if you’re feeding a crowd.
Swaps
Orzo: Small pasta shapes like ditalini or fregola would work as a swap if you don’t have orzo.
Butter beans: You can use chickpeas or cannellini beans if you prefer a different legume.
Asparagus: Green beans or courgette ribbons would work well in place of asparagus.
Artichokes: Try roasted courgettes or grilled peppers for a different flavour.
Honey: Maple syrup or agave are great plant-based alternatives.
Storage
Fridge: Store in an airtight container for up to 3 days.
Freezer: I don’t recommend freezing this salad as it’s best enjoyed fresh or chilled from the fridge.
More Pasta Salads
Butter Bean Orzo Pasta Salad
Ingredients
- 160 g orzo pasta, cooked down
- 1 can butter beans (400g)
- 200 g asparagus, chard in the pan with oil and salt
- 3 artichokes hearts, in oil
- 6 radishes, sliced very finely
- parsley
- dill
Dressing
- 2 tbsp oil (from the artichoke jar)
- 1 small lemon, juice
- 1 tbsp honey or maple syrup
- salt, pepper, to taste
Instructions
- Cook the pasta as per package instruction, in the meantime prepare the rest of the ingredients. Once the orzo is ready, rinse under cold water and set aside.
- Add the chopped asparagus to a pan with a drizzle of oil and cook for only a few minutes. Set aside.
- In a large bowl add the cooked orzo and the rest of the ingredients.
- In a small jar mix together the dressing ingredients.
- Pour on the salad and mix.