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ORZO with peas & asparagus

ORZO with peas & asparagus

A light and refreshing orzo salad with tender asparagus, sweet peas, crisp radishes, and creamy feta tossed in a zesty lemon dressing, perfect for springtime meals

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup Orzo Pasta
  • 1 bunch Asparagus, trimmed and cut into bite-size pieces
  • 1 cup Green Peas, fresh or frozen
  • 4 Radishes, thinly sliced
  • 1/2 cup Feta Cheese, crumbled
  • 2 tablespoons Fresh Dill, chopped
  • Zest and juice of 1 Lemon
  • 3 tablespoons Olive Oil
  • Salt and Black Pepper, to taste

Instructions

  1. Boil orzo according to package instructions. In the last 2 minutes, add asparagus to blanch.
  2. Drain and rinse orzo and asparagus with cool water to stop cooking.
  3. In a large mixing bowl, combine orzo, asparagus, peas, radishes, and lemon zest.
  4. Drizzle with olive oil and lemon juice. Add dill, salt, and pepper. Toss gently.
  5. Add crumbled feta and mix lightly.
  6. Serve immediately or chill for later.

Notes

  • Use fresh lemon juice and zest for maximum flavor.
  • Blanch asparagus briefly to keep it crisp and green.
  • Rinse orzo after cooking to prevent sticking.
  • Feta should be added at the end to preserve its texture.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Boiling and Tossing
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 360
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 15mg

Keywords: orzo salad, asparagus, peas, feta, lemon dressing, spring salad, Mediterranean