Simple Spring Orzo Pasta Salad filled with fresh green peas, asparagus, crumbled feta, green onions and then, tossed with a delicious lemon dill vinaigrette. Serve as an appetizer, a side dish or the main course!
This orzo pasta salad is spring on a plate! We're making the most of the beautiful spring produce with fresh asparagus, peas, lemon and dill. It's full of spring fresh flavors, totally versatile, and quick to make.
For more quick and easy dishes, be sure to check out my roasted carrots with whipped feta, tomato basil puff pastry tart and garlic confit pasta with pancetta and lemon!
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♡ Why You Will Love
- Easy to make. The vinaigrette is made in a jar and comes together in just 5 minutes. The other components take about 30 minutes, making it perfect for a quick weeknight dinner or meal prep.
- Taste - Every bite is so deliciously addicting! The star is definitely the dill lemon vinaigrette. It's lemony, tangy, garlicky and full of fresh dill flavor.
- Customizable. You can easily customize for other add-ins, such as cucumber, tomatoes, radishes, avocado, arugula, olives, chickpeas, goat cheese, nuts, and other herbs. The options are nearly endless!
Ingredient Notes
Here are some notes about all the ingredients used in this spring orzo pasta salad recipe. Quantities and full instructions are in the recipe card below!
Orzo Pasta Salad
- Orzo Pasta
- Asparagus + Peas - We're using a classic spring combination of fresh asparagus and peas.
- Feta Cheese - I recommend using feta cheese in the brine for the best flavor.
- Scallions (Green Onion) - You can also use chives or red onion.
Lemon Dill Vinaigrette
- Olive Oil - I'm using a combination of light olive oil and extra-virgin olive oil.
- Dill - Make sure you're using fresh dill.
- Fresh Lemon Zest + Lemon Juice - Adds bright, zesty flavor.
- White Balsamic Vinegar - You can also use red wine vinegar or apple cider vinegar.
- Honey - Balances the all the tangy flavors.
- Mustard - Yellow, brown, whole grain or dijon all works.
- Salt + Pepper - For flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this spring orzo pasta salad! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Cook Asparagus - Heat about 2 teaspoons of olive oil in a large skillet over medium heat. Add the asparagus, salt and pepper to taste, and cook until al dente, about 2 to 4 minutes. Transfer to a baking sheet in a single layer and set in the fridge to cool down.
Step 2. Cook Peas - Cook Peas - Heat about 2 teaspoons of olive oil in the same skillet and cook peas over medium/low heat for 2 minutes. Then add 2 tablespoons of water and cook for an additional 2 minutes or until your desired doneness.
Step 3. Cool Asparagus & Peas - Transfer the peas to the same baking sheet with the asparagus, in a single layer. Place in the fridge to cool down, uncovered.
Step 4. Make Vinaigrette - Add all the vinaigrette ingredients into a jar. Screw the lid on and shake well until combined. Taste and add more salt and pepper if needed.
Step 5. Assemble Salad - To a large bowl, add cooked orzo pasta, asparagus, peas, crumbled feta and chopped scallions. Then toss with most of the lemon dill vinaigrette. Taste and add more dressing or salt and pepper if needed. Serve immediately and enjoy!
Variations
- Other Veggies - Cucumber, grape tomatoes, radishes, spinace, kale, arugula, artichoke hearts, olives, oil marinated sun-dried tomatoes, marinated butter beans, mushrooms, avocado, beets and roasted carrots.
- Other Fresh Herbs - Mint, cilantro, chives, tarragon, basil, parsley and oregano.
- Other Cheese - Goat cheese, shaved parmesan cheese, fresh mozzarella cheese balls and burrata cheese.
- Other Toppers - Pistachios, sliced almonds, pine nuts, hazelnuts, pecans, walnuts, crispy chickpeas, croutons and dried cranberries.
Key Equipment
- Pan - To cook the asparagus and peas.
- Pot - To cook the orzo.
- Jar with a Lid
- Fine Grater - I love using my microplane (not an affiliate link) for grating garlic and zesting lemon.
- Large Mixing Bowl
Storage
- Refrigerator - Spring orzo pasta salad is best eaten right away, but you can store leftovers in an airtight container, in the fridge for up to 3 to 4 days.
⭐️ Expert Tips
- Cook asparagus or peas until just al dente. I sauteed the asparagus for just 2 minutes because I still wanted them to have a snap and the spears were pretty thin. I cooked the peas for a total of 4 minutes.
- Don't overcook the orzo. I usually cook the orzo 1 to 2 minutes less than what is listed on the package instructions.
- Run cold water over the cooked orzo. To stop the cooking process, run some cold tap water over the orzo as soon as you drain it.
FAQ
Yes! The vinaigrette can be stored in the fridge for up to 4 days. Allow to come to room temperature and give a good shake before using. Cooked asparagus, peas and orzo can be stored in an airtight container, in the fridge for up to 3 days. I would recommend assembling and tossing with the vinaigrette when you are ready to serve.
Yes, you can omit the feta cheese and substitute the honey for maple syrup or agave.
Replace the orzo with your favorite gluten-free pasta. You can also use quinoa, millet, wild rice, forbidden rice and brown rice.
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📖 Recipe
Spring Orzo Pasta Salad
- Total Time: 40 Minutes
- Yield: 8 Servings
Description
Simple Spring Orzo Pasta Salad filled with fresh green peas, asparagus, crumbled feta, green onions and then, tossed with a delicious lemon dill vinaigrette. Serve as an appetizer, a side dish or the main course!
Ingredients
Spring Orzo Pasta Salad
- 8 Oz (about 1 ½ Cups) Orzo
- 9 Oz Fresh Asparagus, trimmed and cut into 1-inch pieces
- ¾ to 1 Cup Fresh Green Peas
- 4 to 5 Oz Feta Cheese in Brine, crumbled
- 2 Green Onion Stalks, chopped
- Olive Oil to sauté the Asparagus & Peas
Lemon Dill Vinaigrette
- ½ Cup Olive Oil (I used a combination or light and extra-virgin)
- ¼ Cup Freshly Squeezed Lemon Juice
- 1 Tbsp White Balsamic Vinegar (can also use Apple Cider Vinegar or Red Wine Vinegar)
- 3 Tbsp Fresh Dill, finely chopped
- 2 Cloves of Garlic, finely grated or minced
- Zest of 1 Whole Lemon
- 2 to 3 teaspoon Honey
- 2 Tsp Mustard
- Salt & Pepper to Taste
Additional Garnish (optional)
- Fresh Dill
- Lemon Zest
Instructions
- Cook Asparagus - Heat about 2 teaspoons of olive oil in a large skillet over medium heat. Add the asparagus, salt and pepper to taste, and cook until al dente, about 2 to 4 minutes. The timing will depend on the thickness of your spears. Transfer to a baking sheet in a single layer and set in the fridge to cool down.
- Cook Peas - Heat about 2 teaspoons of olive oil in the same skillet and cook peas over medium/low heat for 2 minutes. Then add 2 tablespoons of water and cook for an additional 2 minutes or until al dente. Transfer the peas to the same baking sheet with the asparagus and return to the fridge to cool.
- Make Lemon Dill Vinaigrette - To a jar with a lid, add olive oil, lemon zest, lemon juice, white balsamic vinegar, grated garlic, honey, finely chopped dill, salt and pepper. Screw the lid on and shake vigorously to combine. Taste and season with more salt and pepper if needed. I ended up using 3 teaspoons of honey and ½ teaspoon of salt.
- Cook Orzo - Bring a large pot of salted water to a boil. Add orzo and cook 1 minute less than what is written on the package instructions. Drain the orzo in a colander and run cold water over it until cooled.
- Assemble Salad - In a large bowl, mix together the orzo, asparagus, peas, crumbled feta (reserve some for garnish), chopped green onions and most of lemon dill dressing. Taste and season with more dressing and additional salt and pepper, if needed. Garnish with more fresh dill, reserved feta cheese and lemon zest. Serve and enjoy!
Notes
Cooking Asparagus and Peas - I find it easier and quicker to saute the asparagus and peas, but feel free to boil or steam them instead.
Jar for Vinaigrette - If you do not have a jar with a lid, you can add all the vinaigrette ingredients to a mixing bowl and whisk vigorously to combine.
Storage - Spring orzo pasta salad is best eaten right away, but you can store leftovers in an airtight container, in the fridge for up to 3 days.
- Prep Time: 40 Minutes
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