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–+ servings

Spring Orzo Salad with Snow Peas and Asparagus

Brenda Lanzilli
Healthy, light, and refreshing Orzo Salad with snow peas, asparagus, arugula, radishes, feta, and a Honey Lemon-Chive Vinaigrette A perfect side dish for spring or summer meals. You will have this one on repeat- I promise!
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Prep Time 10 hours
Cook Time 10 hours
Course pasta salad, Salad, Side Dish
Cuisine American, Italian, Mediterranean
Servings 8

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.
Keyword asparagus, feta, orzo salad, pasta salad, snow peas, spring
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