Tender spring vegetables pair beautifully in this easy Orzo Salad with Asparagus and Peas. Orzo is a rice-shaped pasta prized for its quick cooking time and versatility. In this recipe, bright lemon juice and zest, a touch of garlic, fresh dill, and sweet peas complement crisp-tender asparagus and creamy feta. Use Pecorino Romano instead of feta for a different flavor, or choose a vegan cheese to make the salad fully plant-based.
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
What is Orzo?
Orzo is a small, rice-shaped pasta commonly used in soups, salads, and many side dishes. It cooks quickly and adapts well to warm or cold preparations, making it a popular choice for home cooks. Orzo is typically made from semolina, white flour, or whole wheat. Although many assume it’s gluten-free, standard orzo contains gluten; gluten-free versions made from alternative flours are available.
Also known as risoni, orzo is part of the Italian family of small pastas called pastina. While it has Italian roots, this versatile shape appears across Mediterranean cuisines.
Why is Orzo so popular?
Orzo’s popularity comes from its fast cooking time and flexibility. You can find it as gluten-free, whole wheat, tri-color, or in other variations, which makes it suitable for many diets and dishes. It’s ideal for easy weeknight meals and for recipes where a small pasta shape is preferred.
How to cook Orzo
Most orzo cooks in about 7 minutes; follow package directions and aim for al dente. For cold salads, rinse the cooked pasta under cold water to stop cooking and cool it quickly. For hot dishes, avoid rinsing so the natural starch helps sauces cling to the pasta.
How to prepare the Orzo Salad
Ingredients
- 1 1/2 cups orzo pasta
- 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 more 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 the 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
1. Bring 4 quarts of water to a boil in a large pot. Add a large pinch of kosher salt.
2. Add the orzo to the boiling water and cook for 5 minutes. Add the asparagus and peas and cook 2 more minutes. The orzo should be firm to the bite but tender; asparagus should be crisp-tender and peas cooked through. If using a different orzo (gluten-free, whole wheat), add the vegetables about 2 minutes before the end of the pasta’s cooking time.
3. Drain the pasta and vegetables together and rinse under cold water until cool. Drain well and transfer to a medium bowl.
4. 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.
5. Make the dressing: in a small jar or bowl combine lemon juice, lemon zest, white balsamic vinegar, garlic, shallot, honey, Dijon mustard, thyme, paprika, salt, and pepper. Whisk in the olive oil slowly until the dressing emulsifies. Alternatively, put everything in a jar, secure the lid, and shake until combined.
How to assemble the orzo salad
Add half the dressing to the bowl with orzo, asparagus, peas, radishes, dill, and feta. Toss gently until everything is coated. Taste and adjust salt, pepper, or dressing to your preference. While the recipe usually uses all the dressing, starting with half allows you to control the flavor.
Cover and chill the salad for 30 minutes if serving cold. Before serving, toss again and garnish with additional sliced radishes and fresh dill leaves.
Enjoy this bright, lemony Orzo Salad with Asparagus and Peas. It’s great warm or chilled and pairs well with roasted chicken, grilled fish, or a fresh green salad. If you make a variation, share your ideas in the comments.
Frequently asked questions about Orzo & substitutions
One pound of dry orzo yields about 8 servings as a main course or 12–16 servings as a side, depending on added ingredients.
Whole wheat orzo is the healthiest common version, offering more fiber than regular semolina or white flour orzo.
No. Traditional risotto uses short-grain rice such as Arborio or Carnaroli. Orzo is pasta, but you can prepare it in a risotto-style texture for similar results.
Yes. Green beans are a great substitute and can be added the same way as asparagus.
Small pastas like ditalini or small shells work well. For a heartier grain option, cook farro separately and blanch the vegetables to combine afterward.
Yes. For best results, store the dressing separately and toss just before serving. Top with feta and grilled chicken when ready to eat.
Yes. White wine vinegar or apple cider vinegar are good alternatives in this dressing.
If you tried this recipe, please consider leaving a comment to help other readers.
All content and photographs © Claudia’s Table and claudiastable.com
Orzo Salad with Asparagus and Peas
Ana Coronado
July 21, 2023
Equipment
- 1 medium bowl
- 1 pot (5 qt)
- 1 microblade or zester for lemon
Ingredients
Salad
- 1 1/2 cups dried orzo
- 1/2 bunch asparagus, washed and trimmed, chopped into 2-inch pieces
- 1 cup peas (fresh or frozen)
- 2 tbsp fresh dill, leaves only, chopped
- 2–3 radishes, thinly sliced
- 1/4–1/2 cup feta cheese, crumbled or cubed (optional)
Dressing
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp white balsamic vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 2 tbsp shallot, finely chopped
- 1/2 tsp honey or agave syrup
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp sweet paprika
- 1 tsp kosher salt + pinch for pasta water
- 1/2 tsp ground black pepper
- 1/8 cup extra virgin olive oil
Instructions
Preparing the pasta and vegetables
- Add 4 quarts of water to a large pot, season with a large pinch of kosher salt, and bring to a boil.
- Add 1 1/2 cups orzo and cook 5 minutes. Add asparagus and peas and cook 2 more minutes, or until the orzo is al dente and vegetables are crisp-tender.
- Drain and rinse under cold water until cool. Drain well and transfer to a medium bowl.
- Chop 2 tablespoons fresh dill (leaves only) and slice radishes.
Dressing
- Combine lemon juice, lemon zest, vinegar, garlic, shallot, honey, Dijon, thyme, paprika, salt, and pepper in a bowl or jar.
- Whisk in olive oil gradually until emulsified, or shake in a jar with a tight lid.
Assembling the salad
- Toss the orzo, asparagus, peas, radishes, dill, and feta with half the dressing. Taste and adjust seasoning and dressing as needed.
- Cover and chill for 30 minutes if desired. Before serving, toss again and garnish with extra radishes and dill.
Notes
Nutrition
Calories: 127kcal
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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