1/2bunchAsparagus, freshWashed, dried and rough ends rremoved. Chop into 2 inch pieces.
1cuppeasfresh or frozen
2 tablespoonsdillfresh, leaves only, chopped + more for garnish
3wholeradishthinly sliced for garnish
1/4-1/2cup Feta cheesecrumbled or cubed (optional)
Dressing
1/4cuplemon juicefresh squeezed
1teaspoonzestlemon
1tablespoonWhite Balsamic Vinegaror Apple cider vinegar
2clovesgarlicminced
2tablespoonsshallotfinely chopped
1/2teaspoonhoneyor agave syrup
1teaspoonDijon mustard
1teaspoonthymedried
1/2teaspoonpaprikasweet
1teaspoonsaltKosher (Morton's)+ a large pinch for pasta cooking water
1/2teaspoonpepper ground
1/8cup olive oilextra virgin
Prevent your screen from going dark
Instructions
Preparing the pasta and vegetables
Add 4 quarts of water to a large pot. Add a large pinch of kosher salt to the water and bring to a boil.
Once the water is boiling, add the 1 1/2 cups of Orzo pasta. Cook for 5 minutes then add fresh asparagus and peas to the same pot with pasta. Cook for 2 more minutes.
Check pasta, it should be firm to the bite but tender. Asparagus is crisp cooked and peas are cooked but firm.
NOTE: If the pasta you are using varies in cooking time, (gluten free, whole wheat etc.,) add the vegetables 2 minutes before the end of the cooking time.
Drain pasta and vegetables together. Rinse under cold water until cool. Drain well and place in a medium sized bowl.
Chop 2 tablesppons of fresh dill. Set that aside. (I like to use the leaves only and not the larger stems.)
Slice radishes for salad and garnish. Set aside.
Dressing
For the salad dressing, use a small jar or bowl and add lemon juice, lemon zest White Balsamic vinegar, garlic, shallot, honey, Dijon mustard, thyme, paprika, salt and pepper.
Whisk the olive oil into the dressing mixture a little bit at a time until it emulsifies.
Alternatively, you can place all the ingredients in a jar, place tight fitting lid onto the jar, secure and shake until emulsified.
Assembling the salad
Add half of the salad dressing to the bowl with cooked Orzo, asparagus, peas, feta and radishes. Toss gently until fully coated. Taste for salt, pepper and dressing and adjust as needed. NOTE: I typically use all of the salad dressing for this recipe. I suggest starting with half so you can customize to your liking.
Cover and chill for 30 minutes.
Before serving, toss and garnish with sliced radish and fresh dill leaves.
Notes
This salad can be served chilled or at room temperature.
Nutrition
Serving: 0.5cupCalories: 127kcal
Nutritional information is calculated online and should be used as a guide.
Keyword asparagus, easy pasta recipe, Orzo pasta salad, Orzo recipe, peas, spring orzo salad