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Spring Orzo Salad with Snow Peas and Asparagus

PREP 10 minutes
COOK 10 minutes
TOTAL 20 minutes
Yield 8 people
Created by: Charlene Carey
Refreshing Spring Orzo Salad Recipe
A refreshing salad featuring orzo, snow peas, and asparagus, dressed in a honey-lemon-chive vinaigrette. Perfect for spring!
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Course: Salad
Cuisine: Mediterranean

Equipment

  • Hand immersion blender or food processor
  • Colander
  • Large mixing bowl

Ingredients

  • 12 oz uncooked orzo (340 g)
  • 2 cups asparagus spears (300 g), ends trimmed and cut on a bias into 1-inch pieces
  • 1 cup snow peas (150 g), ends trimmed and cut on a bias into 1-inch pieces
  • 2 cups arugula (60 g), roughly chopped
  • ½ cup radishes (75 g), thinly sliced
  • 6 oz feta (170 g), crumbled
  • ¼ cup fresh chives (15 g), chopped
  • ½ shallot finely chopped
  • ¾ cup olive oil (180 mL)
  • 2 tbsp sherry vinegar (30 mL)
  • 3 tbsp lemon juice (45 mL)
  • 3 tsp honey (15 mL)
  • Salt and pepper to taste

Instructions

  • Start by cooking your orzo in a pot of salted boiling water until it’s al dente. You’ll know it’s ready when it’s slightly firm to the bite. Make sure you stir it occasionally to avoid sticking, but keep an eye on it so it doesn’t become mushy.
  • Drop in the snow peas during the last two minutes of the orzo cooking time. This way, they’ll stay vibrant and crunchy. If you overcook them, they'll lose that fresh snap which is key for the salad's texture.
  • While the orzo and peas are cooking, sauté the trimmed asparagus in a pan until they're tender and bright green. This usually takes just a few minutes. You do not want them soft, so do not walk away; check for vibrant greens!
  • In a bowl, whisk together olive oil, sherry vinegar, lemon juice, honey, chopped chives, chopped shallot, salt, and pepper until well combined.
  • In a large mixing bowl, combine the orzo, snow peas, asparagus, arugula, radishes, and crumbled feta. Toss everything gently until well mixed, and you will see those lovely colors pop.
  • Drizzle your honey-lemon-chive vinaigrette over the salad, giving it a light toss to coat.

Notes

Can be made in advance, refrigerated, and served chilled. If orzo pasta becomes mushy, set a timer for 7 to 9 minutes, checking for al dente texture before draining.