Healthy, light, and refreshing Orzo Salad with snow peas, asparagus, arugula, radishes, feta, and a lemon chive vinaigrette. A perfect side salad dish for spring or summer meals! You will have this one on repeat- I promise!
It’s sunny, you’re happy, and you’re looking to grill dinner outside tonight. A scenario on repeat all spring and summer long. The main course is the easy part, yet I always find myself struggling to come up with a perfect side dish! Until now, that is. This pasta salad is so refreshing and light, amenable to virtually any main course. Spring Orzo Salad with Snow Peas and Asparagus is a wonderful balance between enjoying a little pasta without feeling heavy or full afterward. My orzo salad recipe is filled with crisp vegetables and tossed with a fresh honey lemon and chive vinaigrette, a perfect balance of citrus and aromatic. I just know you are going to love it as much as we do!
Spring Orzo Salad with Snow Peas and Asparagus
Ingredients
Orzo Salad
- 12 oz uncooked orzo
- 2 cups asparagus spears ends trimmed and cut on a bias into 1-inch pieces
- 1 cup snow peas ends trimmed and cut on a bias into 1-inch pieces
- 2 cups Arugula roughly chopped
- 1/2 cup radishes thinly sliced
- 6 oz feta crumbled
Honey-Lemon-Chive Vinaigrette
- ¼ cup fresh Chives
- ½ Shallot
- 3/4 cup Olive oil
- 2 tbsp Sherry vinegar
- 3 tbsp lemon juice
- 3 tsp honey
- Salt and pepper
Instructions
Vinaigrette :
- Using a hand immersion blender or food processor, combine ingredients and pulse or blend to combine until smooth consistency. Set aside.
Orzo Salad:
- Cook orzo in boiling salted water. At the last 2 minutes of cooking, add the trimmed asparagus to the pot to cook until crisp-tender. Strain both orzo and asparagus in a colander.
- Combine orzo, asparagus, arugula, snow peas, radishes, feta, and vinaigrette in a large mixing bowl. Toss to combine.
- Salad can be served warm right after making, or made in advance, refrigerated, and serve chilled.
