Lemon Orzo Pasta Salad

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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.

Prep Time20

Cook Time20

Total Time40

Course: Lunch, Side Dish

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 353kcal

Author: Megan Calipari

Cost: $6

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.

Notes

I had very thin asparagus. If your asparagus is thicker, cut it into ½ inch slices.

The ice bath is important because it stops the cooking and keeps the asparagus and snap peas bright green!

Don't forget to zest the lemons before juicing them!

Nutrition