Bright Spring Orzo Pasta Salad with Lemon Dressing
Vibrant orzo pasta salad with crisp spring vegetables, fresh herbs, and a zesty lemon dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 1/2 cups orzo pasta
1 cup fresh or frozen peas
1 cup asparagus, trimmed and cut into 1-inch pieces
1/2 cup diced red bell pepper
1/2 cup halved cherry tomatoes
1/4 cup finely chopped red onion or green onions
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1/4 cup crumbled feta cheese
1/4 cup toasted pine nuts or almonds
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey or agave syrup
Salt and black pepper to taste
Optional pinch of red pepper flakes
Instructions
- Cook orzo in salted boiling water until al dente; drain and rinse with cold water.
- Blanch peas and asparagus for 2–3 minutes; transfer to ice water and drain.
- Whisk olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper.
- Combine pasta, vegetables, and dressing; toss gently.
- Fold in herbs and feta; sprinkle toasted nuts on top.
- Chill 10–15 minutes before serving.
Notes
Frozen vegetables can be used; add grilled protein for a heartier meal; whole grain orzo is a healthy substitute.