Can I make this spring orzo salad ahead of time?

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.

Can I make it gluten-free?

Replace the orzo with your favorite gluten-free pasta. You can also use quinoa, millet, wild rice, forbidden rice and brown rice.

Spring Orzo Pasta Salad | Short Stack Kitchen

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 1/2 Cups) Orzo
9 Oz Fresh Asparagus, trimmed and cut into 1-inch pieces
3/4 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

1/2 Cup Olive Oil (I used a combination or light and extra-virgin)
1/4 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 Tsp Honey
2 Tsp Mustard
Salt & Pepper to Taste

Additional Garnish (optional)

Fresh Dill
Lemon Zest

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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 1/2 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