Tender spring vegetables pair beautifully in this Spring Orzo Salad with Asparagus and Peas. Orzo is a versatile, rice-shaped pasta that cooks quickly and adapts to hot or cold dishes. This version combines tender asparagus, bright lemon juice and zest, a touch of garlic, fresh dill, peas (fresh or frozen), and crumbled Feta for a refreshing, savory salad. For a dairy-free option, substitute vegan cheese or omit the cheese entirely.
Table of contents
- What is Orzo?
- Why is Orzo so popular?
- How to cook Orzo
- How to prepare the Orzo Salad
- Ingredients
- Directions
- How to assemble the orzo salad
- Frequently asked questions about Orzo & substitutions
What is Orzo?
Orzo is a small, rice-shaped pasta commonly used in soups, salads, and side dishes. Made from semolina, white flour, or whole wheat, orzo cooks quickly and can stand in for grains in many recipes. Although standard orzo contains gluten, gluten-free options made from alternative flours are available for those who need them.
Known in Italian as Risoni and part of the pastina family, orzo has Mediterranean roots and is used across many regional cuisines due to its adaptability and fast cooking time.
Why is Orzo so popular?
Orzo’s popularity comes from its quick cook time and versatility. You can find it as whole wheat, gluten-free, tri-color, and other varieties that suit different dietary needs. It makes weeknight meals easier and works well in warm dishes, chilled salads, and even risotto-like preparations.
This salad is delicious served warm or chilled and pairs nicely with roasted chicken, grilled fish, or a simple green salad for a vegetarian meal.
How to cook Orzo
Orzo typically cooks in about 7 minutes; follow package directions and aim for al dente. For cold salads, rinse under cold water after draining to stop the cooking and cool the pasta. For hot dishes, skip rinsing so the pasta starch helps sauces cling.
How to prepare the Orzo Salad
Ingredients
- 1 1/2 cups orzo pasta (dried)
- 1/2 bunch asparagus, washed, trimmed, and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 2 tablespoons fresh dill leaves, chopped, plus extra for garnish
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon white balsamic vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 2 tablespoons shallot, finely chopped
- 1/2 teaspoon honey or agave syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon sweet paprika
- 1 teaspoon kosher salt, plus a large pinch for pasta water
- 1/2 teaspoon ground black pepper
- 1/8 cup extra virgin olive oil
- 2–3 radishes, thinly sliced for garnish
- 1/4–1/2 cup Feta cheese, crumbled or cubed (optional)
Directions
Bring 4 quarts of water to a boil in a large pot. Add a large pinch of kosher salt. Stir in the orzo and cook for 5 minutes, then add the asparagus and peas and cook for an additional 2 minutes. The orzo should be al dente, the asparagus crisp-tender, and the peas cooked through. If you’re using a different orzo variety with a different cook time (gluten-free or whole wheat), add the vegetables about 2 minutes before the pasta is done.
Drain the pasta and vegetables together, then rinse under cold water until cool. Drain well and transfer to a medium bowl.
While the pasta cools, chop the dill (use leaves only) and thinly slice the radishes. If using a block of Feta, cut it into small cubes; if crumbled, set it aside.
To make the dressing, combine lemon juice, lemon zest, white balsamic vinegar, garlic, shallot, honey, Dijon mustard, thyme, paprika, salt, and pepper in a small bowl or jar. Whisk in the olive oil gradually until emulsified, or secure a lid on the jar and shake until combined.
How to assemble the orzo salad
Add half the dressing to the bowl with the orzo, asparagus, peas, radish slices, dill, and Feta. Toss gently until everything is evenly coated. Taste and adjust salt, pepper, or dressing to your preference — many like to use all the dressing, so start with half and add more if needed. Cover and chill for 30 minutes for best flavor, or serve immediately at room temperature.
Before serving, give the salad a final toss and garnish with extra dill and sliced radishes.
Enjoy this bright, lemony orzo salad with asparagus and peas. If you tried a variation, share your experience in the comments. This recipe adapts well to add-ins like grilled chicken, shrimp, or extra herbs for different meals.
Frequently asked questions about Orzo & substitutions
About 8 servings as a main dish, or 12–16 servings as a side, depending on additional ingredients.
Whole wheat orzo provides more fiber than regular refined orzo while keeping similar calories and fat.
No. Risotto is traditionally made with rice varieties such as Arborio or Carnaroli. Orzo is a pasta that can be prepared to a risotto-like texture, but it is not rice.
Yes. Blanched green beans or tender broccoli florets work well and follow the same timing.
Small pastas like ditalini or small shells are good substitutes. For a grain option, cooked farro can be used — cook it according to package directions and blanch the vegetables separately.
Yes. Store the dressing separately and toss just before serving for best texture. Add Feta and a protein like grilled chicken when ready to eat.
Yes — white wine vinegar or apple cider vinegar are suitable substitutes.
If you tried this recipe, please consider leaving a comment to help other readers. Thank you!
All content and photographs ©Claudia’s Table and claudiastable.com
Orzo Salad with Asparagus and Peas
Ana Coronado
July 21, 2023
Pin Recipe
Equipment
- 1 medium bowl
- 1 large pot (about 5 qt)
- 1 microplane or zester for lemon
Ingredients
Salad
- 1 1/2 cups orzo, dried
- 1/2 bunch asparagus, fresh — washed, trimmed, and chopped into 2-inch pieces
- 1 cup peas (fresh or frozen)
- 2 tablespoons fresh dill, leaves only, chopped
- 2–3 radishes, thinly sliced for garnish
- 1/4–1/2 cup Feta cheese, crumbled or cubed (optional)
Dressing
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon white balsamic vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 2 tablespoons shallot, finely chopped
- 1/2 teaspoon honey or agave
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon sweet paprika
- 1 teaspoon kosher salt + a large pinch for pasta water
- 1/2 teaspoon ground black pepper
- 1/8 cup extra virgin olive oil
Instructions
Preparing the pasta and vegetables
- Bring 4 quarts of water to a boil in a large pot with a large pinch of kosher salt.
- Add 1 1/2 cups orzo and cook for 5 minutes. Add asparagus and peas and cook 2 more minutes, or until orzo is al dente and vegetables are tender-crisp.
- Drain and rinse under cold water until cool. Drain well and transfer to a medium bowl.
- Chop the dill (leaves only) and slice radishes. Prepare Feta if using.
Dressing
- Combine lemon juice, zest, white balsamic vinegar, garlic, shallot, honey, Dijon, thyme, paprika, salt, and pepper in a bowl or jar.
- Whisk in olive oil gradually until emulsified, or secure the jar lid and shake until combined.
Assembling the salad
- Add half the dressing to the orzo mixture and toss gently. Taste and add more dressing or seasoning if desired.
- Cover and chill for 30 minutes, or serve at room temperature.
- Before serving, toss again and garnish with sliced radish and fresh dill.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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