Creamy Orzo Pasta Salad

When spring vegetables are in season, there’s nothing better than tossing them into a bright and zesty pasta salad — especially one as satisfying and versatile as this Orzo Pasta Salad with Asparagus and Peas.

This version leans into all the fresh, green goodness you’d expect from a spring salad, but with a few elevated twists: lemon-marinated feta that melts slightly into the warm orzo, crisp asparagus and sweet peas, and a honey-shallot vinaigrette that brings it all together.

Serve it warm, cold, or room temp — it’s the perfect dish for picnics, potlucks, or light lunches on repeat.

Why You’ll Love This Recipe:

Packed with seasonal veggies and herbs

1. Balanced sweet, savory, and tangy flavors

2. Quick-cooking orzo makes it weeknight-friendly

3. Vegetarian, simple to make gluten-free or dairy-free

4. Great make-ahead option

Final Thoughts:

This Spring Orzo Pasta Salad is the kind of dish that feels both casual and elegant. It’s fresh, tangy, herb-packed, and completely customizable — exactly what spring cooking should be. Whether you're serving it at your next gathering or meal prepping for the week, it’s sure to brighten your table and your mood.

Yield: 4-6

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Creamy Orzo Pasta Salad

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

When spring vegetables are in season, there’s nothing better than tossing them into a bright and zesty pasta salad — especially one as satisfying and versatile as this Orzo Pasta Salad with Asparagus and Peas.

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Ingredients

For the Salad

• 1 cup dry orzo pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas (no need to thaw)
• 2 green onions, thinly sliced
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh dill (optional but excellent)

For the Marinated Feta

• ½ cup crumbled feta
• Zest of 1 lemon
• 1 tbsp olive oil
• ¼ tsp red pepper flakes (optional)

For the Honey-Shallot Vinaigrette

• 1 small shallot, finely minced
• 1 tbsp white wine vinegar (or lemon juice)
• 1 tsp Dijon mustard
• 1 tsp honey
• 3 tbsp extra virgin olive oil
• Salt & pepper to taste

Instructions

Instructions

1. In a small bowl, toss crumbled feta with lemon zest, olive oil, and red pepper flakes.
2. Let sit while you prepare the salad — the flavor will intensify as it marinates.
3. Bring a pot of salted water to a boil. Add orzo and cook according to package instructions.
4. In the last 2 minutes of cooking, add the chopped asparagus and frozen peas to the pot.
5. Drain everything together and rinse lightly under cool water to stop the cooking.
6. In a small bowl or jar, whisk together minced shallot, vinegar, mustard, honey, and olive oil. Season with salt and pepper to taste.
7. In a large mixing bowl, combine cooked orzo, veggies, green onions, parsley, and dill.
8. Add marinated feta (including the oil/zest) and pour over the vinaigrette.
9. Toss gently to combine. Taste and adjust seasoning if needed.
10. Serve slightly warm or chilled. Garnish with extra herbs or a lemon wedge if desired.

Notes

Make it gluten-free: Use gluten-free orzo or small GF pasta.

Make it dairy-free: Omit feta or use a vegan alternative.

More protein: Add chickpeas, grilled shrimp, or shredded rotisserie chicken.

More greens: Toss in a handful of spinach or arugula while the orzo is warm to slightly wilt them.

Nutrition Facts

Calories

380

Fat

19 g

Sat. Fat

5 g

Carbs

42 g

Fiber

6 g

Net carbs

35 g

Sugar

7 g

Protein

12 g

Sodium

289 mg

Cholesterol

17 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.