Spring Vegetable Orzo Salad – Fresh, Bright, and Easy

Spring brings the kind of produce that makes simple dishes shine. This Spring Vegetable Orzo Salad is crisp, lemony, and full of color, with tender orzo, crunchy veggies, and a punchy herb dressing. It’s quick enough for a weeknight and pretty enough for a gathering.

Serve it as a light lunch, a side for grilled chicken or fish, or a make-ahead meal prep staple. It tastes fresh right away and even better after a short rest in the fridge.

What Makes This Recipe So Good

• Bright, clean flavors: A lemon-herb dressing ties everything together without weighing it down.
• Loaded with spring produce: Asparagus, peas, radishes, and herbs bring crunch and color.
• Make-ahead friendly: It holds up well for a couple of days, perfect for lunches or picnics.
• Balanced texture: Tender orzo plus crisp vegetables make every bite interesting.
• Customizable: Add protein, swap veggies, or make it dairy-free with simple tweaks.

Ingredients

• 8 ounces orzo pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas (no need to thaw if frozen)
• 4–5 radishes, thinly sliced
• 1 small English cucumber, diced
• 3 green onions, thinly sliced
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup toasted pine nuts or slivered almonds (optional)
• Large handful fresh herbs: parsley and mint (about 1/2 cup finely chopped total)

Lemon-Herb Dressing:

• 1/4 cup extra-virgin olive oil
• 2–3 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon lemon zest
• 1 small garlic clove, finely grated or minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey or maple syrup (optional, for balance)
• 1/2–3/4 teaspoon kosher salt, to taste
• Freshly ground black pepper, to taste

Step-by-Step Instructions

1. Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, usually 7–9 minutes.

   Stir occasionally so it doesn’t clump.

2. Blanch the green veggies: During the last 2 minutes of the orzo’s cooking time, add the asparagus pieces. In the final 30 seconds, add the peas. This keeps them bright and crisp-tender.
3. Drain and cool: Drain everything in a colander.

   Rinse briefly under cool water to stop the cooking and remove extra starch. Shake off excess water well.
4. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon, honey (if using), salt, and pepper. Taste and adjust acid and salt so it’s punchy and well seasoned.
5. Prep the fresh veggies and herbs: Slice the radishes and green onions.

   Dice the cucumber. Chop parsley and mint. Keep cuts bite-sized for even texture.

6. Toss the salad: In a large bowl, combine orzo, asparagus, peas, radishes, cucumber, and green onions.

   Pour over about two-thirds of the dressing and toss. Fold in herbs, then add more dressing if needed.

7. Add optional extras: Sprinkle in feta and nuts if using. Toss gently.

   Season again with salt and pepper, and add a squeeze of lemon if it needs more brightness.
8. Rest and serve: Let the salad sit for 10–15 minutes so flavors meld. Serve at room temperature or slightly chilled.

Storage Instructions

• Refrigerate: Store in an airtight container for 2–3 days. The flavors deepen as it sits.
• Refresh before serving: Cold pasta can firm up.

  Stir in a splash of olive oil and a squeeze of lemon to loosen and brighten.

• Keep components separate (optional): For maximum crunch, store dressing and nuts separately and add just before serving.
• Avoid freezing: The vegetables lose their texture and the orzo turns mushy once thawed.

Health Benefits

• Veggie-rich: Asparagus, peas, radishes, and cucumber bring fiber, vitamins, and hydration. Asparagus offers folate and vitamin K, while peas add plant-based protein.
• Heart-healthy fats: Olive oil provides monounsaturated fats that support heart health and help you absorb fat-soluble vitamins.
• Herbs with benefits: Parsley and mint add antioxidants and freshness without extra calories or sodium.
• Light but satisfying: Orzo gives steady energy, while fiber and protein from veggies and feta (if using) keep you full.

What Not to Do

• Don’t overcook the orzo: Mushy pasta makes the salad heavy. Cook until just al dente.
• Don’t skip seasoning the water: Salting the cooking water is the easiest way to build flavor in the pasta.
• Don’t add all the dressing at once: Start with most of it, then add more after tasting so you don’t drown the salad.
• Don’t chop herbs too early: They wilt and darken.

  Chop right before tossing for the best flavor and color.

• Don’t store with nuts if you want crunch: Keep nuts separate and sprinkle before serving.

Recipe Variations

• Protein boost: Add grilled chicken, shrimp, flaked salmon, or chickpeas for a heartier meal.
• Dairy-free: Skip the feta and add avocado or toasted seeds for creamy texture and richness.
• Green-on-green: Swap radishes for sugar snap peas and add baby spinach or arugula for extra greens.
• Herb swap: Use basil and dill in place of mint and parsley for a different flavor profile.
• Citrus twist: Use equal parts lemon and orange juice for a softer, slightly sweet dressing.
• Whole-grain option: Use whole-wheat orzo or small farro for more fiber and a nuttier taste.
• Roasted veg version: Roast asparagus and cherry tomatoes at 425°F (220°C) until just tender and caramelized, then toss with the orzo.

FAQ

Can I make this salad ahead of time?

Yes. It keeps well for 2–3 days in the fridge. For the best texture, wait to add nuts and a final splash of dressing until just before serving.

What can I use instead of orzo?

Small shapes like ditalini, small shells, or pearl couscous work.

You can also use quinoa for a gluten-free option; just rinse it well and cook until fluffy.

How do I keep the vegetables crisp?

Blanch the asparagus and peas briefly, then cool them quickly by rinsing. Add delicate herbs and nuts at the end, and avoid overdressing.

Is the dressing too tart without sweetener?

It depends on your lemon. If it tastes sharp, a small squeeze of honey or maple rounds it out.

You can also add a bit more olive oil for balance.

Can I serve it warm?

Absolutely. Toss the warm orzo and veggies with the dressing and serve right away. The feta will soften slightly, which is delicious.

What if I don’t have fresh herbs?

Fresh herbs are best here.

If you must use dried, keep it minimal—about 1 teaspoon dried parsley and 1/2 teaspoon dried mint or dill—and let the salad sit longer so flavors blend.

Final Thoughts

This Spring Vegetable Orzo Salad is simple, bright, and versatile. It celebrates seasonal produce without a lot of fuss, and it fits just about any occasion. Keep the core elements—al dente orzo, crisp veggies, and a zippy lemon dressing—and make the rest your own.

A little prep now means a fresh, satisfying meal ready whenever you are.