Orzo Primavera with Lemon Herb Vinaigrette

Orzo Primavera with Lemon Herb Vinaigrette

Tender orzo tossed with crisp spring vegetables in a bright, tangy lemon herb vinaigrette.

Total 45 min Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This pasta salad pairs al dente orzo with lightly blanched asparagus, peas, and cherry tomatoes, all brought together with a tangy lemon herb vinaigrette. It works well as a potluck side, a light lunch, or a make-ahead dish for warm weather gatherings. Serve it chilled or at room temperature for the best texture and flavor.

Ingredients

  • 1 1/2 cups orzo pasta
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/3 cup red onion, finely diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup lemon herb vinaigrette
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method

  1. Bring a 6-quart saucepan of salted water to a boil. Add the orzo and cook according to package directions, 8 to 9 minutes, until al dente.

  2. During the last 2 minutes of orzo cooking time, add the asparagus pieces to the pot to blanch alongside the pasta.

  3. Drain the orzo and asparagus together in a colander and rinse briefly under cold water to stop the cooking. Let drain fully.

  4. Transfer the orzo and asparagus to a large mixing bowl. Add the peas, cherry tomatoes, red bell pepper, and red onion.

  5. Pour the lemon herb vinaigrette over the orzo mixture and toss well to coat evenly.

  6. Add the feta cheese, basil, and parsley. Season with salt and black pepper, then toss gently to combine.

  7. Cover and refrigerate for at least 20 minutes to allow the flavors to meld before serving.

  8. Taste and adjust seasoning if needed, then serve chilled or at room temperature.

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    Orzo Primavera with Lemon Herb Vinaigrette

    This pasta salad pairs al dente orzo with lightly blanched asparagus, peas, and cherry tomatoes, all brought together with a tangy lemon herb vinaigrette. It works well as a potluck side, a light lunch, or a make-ahead dish for warm weather gatherings. Serve it chilled or at room temperature for the best texture and flavor.

    45 min 6 servings 310 cal

    Ingredients

    • 1 1/2 cups orzo pasta
    • 1 bunch asparagus, trimmed and cut into 1-inch pieces
    • 1 cup frozen peas, thawed
    • 1 cup cherry tomatoes, halved
    • 1/2 cup red bell pepper, diced
    • 1/3 cup red onion, finely diced
    • 1/2 cup crumbled feta cheese
    • 1/4 cup fresh basil, chopped
    • 2 tablespoons fresh parsley, chopped
    • 1/2 cup lemon herb vinaigrette
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil. Add the orzo and cook according to package directions, 8 to 9 minutes, until al dente.

    2. 2

      During the last 2 minutes of orzo cooking time, add the asparagus pieces to the pot to blanch alongside the pasta.

    3. 3

      Drain the orzo and asparagus together in a colander and rinse briefly under cold water to stop the cooking. Let drain fully.

    4. 4

      Transfer the orzo and asparagus to a large mixing bowl. Add the peas, cherry tomatoes, red bell pepper, and red onion.

    5. 5

      Pour the lemon herb vinaigrette over the orzo mixture and toss well to coat evenly.

    6. 6

      Add the feta cheese, basil, and parsley. Season with salt and black pepper, then toss gently to combine.

    7. 7

      Cover and refrigerate for at least 20 minutes to allow the flavors to meld before serving.

    8. 8

      Taste and adjust seasoning if needed, then serve chilled or at room temperature.