Description
A vibrant Mediterranean-inspired salad blending tender orzo pasta with crisp asparagus, sweet peas, and a zesty lemon-herb vinaigrette. Light, creamy, and ready in 30 minutes, it’s perfect for springtime meals or quick gatherings.
Ingredients
1 cup orzo pasta
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup shelled fresh peas or frozen peas, thawed
1/4 cup crumbled feta cheese
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 small shallot, thinly sliced
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh dill
Salt and black pepper to taste
Instructions
Cook orzo pasta in salted boiling water until al dente, about 8 minutes. Drain and rinse under cold water to cool.
Blanch asparagus in the same boiling water for 2 minutes, then shock in ice water to retain color. Drain.
In a bowl, whisk olive oil, lemon juice, shallot, mint, dill, salt, and pepper to make the dressing.
Combine cooled orzo, asparagus, peas, and feta in a large bowl. Add dressing and toss until evenly coated.
Notes
Substitute frozen peas if fresh are unavailable.
For a vegan version, omit feta and use a vegan cheese alternative.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg