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Vibrant Spring Orzo Pasta Salad with Lemon-Herb Vinaigrette and Feta

A mound of bright Spring Orzo Pasta Salad featuring orzo, green peas, asparagus tips, radish slices, and feta cheese.
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This is an easy orzo salad featuring fresh spring vegetables and a bright lemon-herb vinaigrette. It makes a great make-ahead side dish for picnics or light lunches.

Ingredients

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  • 1 cup orzo pasta
  • 1 cup frozen peas, thawed
  • 1 cup chopped asparagus, blanched
  • 1/2 cup thinly sliced radishes
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the orzo pasta according to package directions. Drain and rinse with cold water to stop cooking. Place the cooled orzo in a large bowl.
  2. Blanch the asparagus: Drop the chopped asparagus into boiling water for 1 minute, then immediately transfer to an ice bath. Drain well.
  3. Add the thawed peas, blanched asparagus, sliced radishes, dill, and mint to the bowl with the orzo.
  4. Prepare the vinaigrette: In a small jar, combine the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper. Close the jar and shake well until combined.
  5. Pour the vinaigrette over the pasta and vegetable mixture. Toss gently to coat everything evenly.
  6. Fold in the crumbled feta cheese.
  7. Chill the salad for at least 30 minutes before serving to allow the flavors to blend.

Notes

  • You can prepare this cold pasta salad up to one day ahead. Store it covered in the refrigerator.
  • If you prefer a creamier texture, add 2 tablespoons of plain Greek yogurt to the vinaigrette mixture.
  • For a heartier meal, add 1 cup of chopped cooked chicken breast.

Nutrition

Find it online: https://delishdiarist.com/spring-orzo-pasta-salad-recipe/