This Lemon Orzo Pasta Salad recipe is packed with crisp asparagus and snap peas and is completely vegan! Everything is tossed with a delicious lemon zest vinaigrette that has big flavor and is so simple to make. And it makes a big batch so it's the perfect side dish for a cookout!
I love a hearty salad recipe. They are make great side dishes and lunches! I like to make them with pasta like my Mediterranean Couscous Salad, or beans like my Cannellini Bean Salad or even potatoes like my Green Bean Potato Salad.
And today I'm sharing an orzo pasta salad recipe that is perfect for Spring and Summer. It is packed with crisp asparagus and snap peas and is tossed with a tangy lemon vinaigrette and feta cheese! You will make this recipe all Summer!
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- It is packed with crisp, green veggies like asparagus, peas and scallions.
- This Lemon Orzo Pasta Salad recipe is completely vegan, so anyone can enjoy it.
- It is dressed with a simple and tangy lemon zest vinaigrette.
- And most importantly, it is absolutely delicious!
Ingredients
Orzo: Orzo is pasta that is shaped like rice. It is perfect for pasta salad because you can get everything in one bite.
Asparagus and Sugar Snap Peas: Asparagus and snap peas cook super fast and stay tender-crisp in this salad for days. I don't recommend snow peas. They are too soft!
Lemon: The dressing is a variation of my Lemon Shallot Vinaigrette! It is packed with lemon juice and lemon zest and is so good on this pasta salad. Please use fresh lemon!
Feta Cheese: I used Violife Feta Cheese, but use your favorite.
Variations
This Lemon Orzo Pasta Salad is super customizable. It would be delicious with chopped olives, toasted pine nuts or even chopped bell pepper added!
Instructions
Step 1. In a jar with a tightly fitting llid, combine extra virgin olive oil, lemon juice, minced shallot, Dijon mustard, lemon zest, salt and pepper.
Shake until the dressing is emulsified and set aside.
Step 2. Chop the asparagus and snap peas into about 1-inch pieces.
Then, cook them in a large pot of well-salted boiling water for 1 minute.
Step 3. Use a slotted spoon or a spider to transfer the vegetables to an ice bath to stop the cooking.
Then, cook the orzo in the same water. Once the orzo is tender, drain the pasta and run it under cold water until it is cool.
Step 4. Add the orzo to a large mixing bowl. Next, drain the peas and asparagus and add them to the bowl along with chopped parsley, feta cheese and sliced scallions.
Then, add the lemon vinaigrette and toss well with a large spoon.
Serve.
Recipe FAQs
Place the salad in a container with an airtight lid. Store in the refrigerator for up to 4 days.
The only difference is the shape! Orzo is a shaped similar to rice while couscous is round. Both are made with durum wheat semolina and water.
Yes! When you drain the pasta after cooking, run it under cold water to cool it down.
Expert Recipe Tips
Don't skip the ice bath! It stops the cooking of the asparagus and peas and it keeps them nice and green.
Don't forget to zest the lemons before juicing them!
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📖 Recipe
Lemon Orzo Pasta Salad
Equipment
- 1 3-4 Quart Pot
- 1 Cutting Board
- 1 Chefs Knife
- 1 Measuring Cups and Spoons
Ingredients
For the Lemon Vinaigrette Dressing
- 3 tablespoon Extra Virgin Olive Oil
- 3 tablespoon Fresh Lemon Juice
- ½ Medium Shallot, minced
- 2 teaspoon Dijon Mustard
- 1 ½ teaspoon Lemon Zest
- ½ teaspoon Kosher Salt
- Black Pepper To Taste
For the Pasta Salad
- 6 oz Asparagus, cut into 1" pieces See note!
- 6 oz Sugar Snap Peas, cut into 1" pieces
- 8 oz Orzo
- ¾ Cup Parsley, roughly chopped
- ½ Cup Feta Cheese Crumbles I used Violife Feta Cheese
- 3 Medium Scallions, thinly sliced
Instructions
First Make the Vinaigrette
- Into a jar with a tight fitting lid, combine olive oil, lemon juice, minced shallot, Dijon mustard, lemon zest, salt and pepper. Place the lid on the jar and shake for about 5 seconds, until the dressing is emulsified. Set aside.3 tablespoon Extra Virgin Olive Oil, 3 tablespoon Fresh Lemon Juice, ½ Medium Shallot, minced, 2 teaspoon Dijon Mustard, 1 ½ teaspoon Lemon Zest, ½ teaspoon Kosher Salt, Black Pepper To Taste
Make the Pasta Salad
- Prepare an ice bath by filling a large mixing bowl with cold water. Then add about 8 large ice cubes. Set aside. See note!
- Fill a 3-4 quart pot with water and bring it to a boil. Salt it well, then add the asparagus and snap peas. Cook for 1-2 minutes, then use a slotted spoon or a spider to transfer the asparagus and peas to the ice bath.6 oz Asparagus, cut into 1" pieces, 6 oz Sugar Snap Peas, cut into 1" pieces
- In the same pot of water, cook the orzo according to package directions. Once cooked, drain the pasta and run it under cold water until it is cool.8 oz Orzo
- Transfer the pasta into a large bowl. Then, drain the asparagus and snap peas and add them to the bowl. Add parsley, feta cheese and scallions, then pour the lemon dressing on top.¾ Cup Parsley, roughly chopped, ½ Cup Feta Cheese Crumbles, 3 Medium Scallions, thinly sliced
- Toss well with a large spoon and taste for seasoning. Add additional salt and pepper here and toss once more.
- Serve immediately or cover and store in the refrigerator for up to 4 days.
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