Fresh Spring Orzo Pasta Salad Recipe
A refreshing and vibrant Fresh Spring Orzo Pasta Salad featuring tender orzo, crisp asparagus, sweet green peas, and peppery arugula, tossed with fresh herbs, tangy red wine vinegar, lemon zest, and creamy feta cheese. Perfect for a quick and light lunch or a side dish for spring and summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 8 ounces orzo pasta
- 1 cup green peas
- 1 1/2 cups chopped asparagus
- 4-5 cups fresh arugula leaves
Herbs and Cheese
- 3 tablespoons chopped basil
- 3 tablespoons chopped mint
- 4 ounces crumbled feta cheese
- Salt and pepper for seasoning
Dressing
- 1/3 cup extra virgin olive oil
- 1 large or 2 small shallots, peeled and thinly sliced
- 2 tablespoons red wine vinegar
- Juice and zest of half a lemon
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- Sprinkle of salt and pepper
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to package instructions until al dente, usually around 8-9 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
- Prepare Vegetables: While the orzo cooks, blanch green peas and chopped asparagus in boiling water for 1-2 minutes until tender-crisp, then immediately transfer to ice water to maintain their color and crunch. Drain well.
- Mix the Dressing: In a small bowl, whisk together extra virgin olive oil, thinly sliced shallots, red wine vinegar, lemon juice and zest, honey, dijon mustard, and a pinch of salt and pepper until emulsified.
- Combine Salad Ingredients: In a large salad bowl, combine the cooled orzo, blanched peas and asparagus, fresh arugula, chopped basil, chopped mint, and crumbled feta cheese.
- Toss and Season: Pour the dressing over the salad and gently toss everything together until well coated. Adjust salt and pepper to taste.
- Serve: Serve the salad immediately or refrigerate for 15-20 minutes to let flavors meld. Perfect as a light lunch or side dish.
Notes
- For extra crunch, add toasted pine nuts or slivered almonds.
- Substitute feta with goat cheese for a creamier texture.
- The salad can be made a few hours ahead; just keep the arugula separate until serving to avoid wilting.
- Use gluten-free orzo pasta to make this recipe gluten-free.
- Leftovers keep well in the refrigerator for up to 2 days.
Find it online: https://glowcooks.com/fresh-spring-orzo-pasta-salad-recipe/