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Spring Orzo Salad with Asparagus and Peas

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5 from 2 reviews

  • Total Time: 30 minutes
  • Yield: 2-4 1x


  • 1 1/2 cups dried orzo
  • 1 teaspoon olive oil
  • 1 cup frozen peas
  • 1 1/2 cups diced asparagus, about 1/2 inch dice
  • 2 cups baby arugula
  • 2 tablespoons chopped fresh mint
  • 1/3 cup crumbled feta cheese
  • salt, to taste
  • pepper, to taste

Simple Lemon Dressing:

  • 1/4 cup olive oil
  • juice of 1/2 a large lemon
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Fill a medium sized pot with water and bring to a boil. Once boiling, add orzo and cook according to package directions. Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined. Set aside.
  2. While orzo is cooking, place a large pan over medium heat and add 1 teaspoon olive oil. Next, add the frozen peas and cook for about 2 minutes. Once peas are almost finished, add the asparagus. Season with salt and pepper and cook until peas are warmed through and asparagus is tender. Try not to overcook.
  3. Drain the orzo and add the peas, asparagus, arugula, feta and mint. Slowly drizzle dressing over the top of the salad just before serving. Season with salt and black pepper, to taste.


Salad tastes great served warm or cold.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Salad, Gluten Free