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Spring Orzo Salad with Asparagus and Peas | Delish D'Lites

Spring Orzo Salad with Asparagus and Peas

A delicious orzo pasta salad with fresh Spring veggies, lemon vinaigrette and crumbled cheese. 

Course Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 285 kcal
Author Delish D'Lites


  • 4 cups water
  • 8 oz fresh asparagus, cut into 2 inch pieces
  • 1 cup fresh or frozen peas
  • 8 oz dried orzo pasta
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • 1 large lemon, zested and juiced
  • 1/4 cup red onion or shallot, finely diced optional
  • 1/2 cup fresh parsley, minced
  • 8 oz crumbled goat cheese or feta
  • salt and pepper, to taste


  1. Bring 4 cups of water to a boil, then add salt.  Blanch the asparagus and peas for 30 seconds in the boiling water, then immediately shock the veggies by dunking them in ice water. Once cooled, drain the blanched veggies from the ice water, and refrigerate them until needed.

  2. In a glass bowl, add the olive oil, balsamic vinegar, lemon zest, lemon juice, red onion/shallot, and salt and pepper. Whisk to combine, then set the bowl aside.

  3. Cook the orzo according to the package instructions, then drain and add the hot orzo to the bowl with the lemon vinaigrette. Toss to coat. 

  4. Cover the orzo with plastic wrap, then refrigerate for 2-3 hours, until cooled completely.

  5. When you're ready to serve the Spring orzo salad: toss the veggies, chopped parsley and crumbled cheese with the orzo.  Serve immediately.

Nutrition Facts
Spring Orzo Salad with Asparagus and Peas
Amount Per Serving
Calories 285
* Percent Daily Values are based on a 2000 calorie diet.