This Asparagus Pea Orzo Salad combines tender asparagus, sweet peas, and orzo pasta tossed in a zesty lemon dressing. Perfect for spring lunches or light dinners.

I keep asparagus pea orzo salad recipe in regular rotation because it delivers big flavor without fuss. On busy weeknights, it comes together fast with pantry staples I always have on hand.

What I love most is the balance—rich, savory notes with a clean finish that never feels heavy. It’s reliable for meal prep and easy to scale when friends drop by.

I usually serve it with a crisp salad or warm flatbread, and leftovers reheat beautifully the next day.

Quick Facts

Recipe Highlights

This recipe has become a favorite for several reasons.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Gather these fresh and simple ingredients to create a vibrant and tasty salad that highlights spring produce.

• 1 cup orzo pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon toasted pine nuts or slivered almonds (optional)

How to Make It

Follow these steps to bring together a fresh and flavorful asparagus pea orzo salad that’s ready in under half an hour.

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-9 minutes.
2. During the last 2 minutes of cooking, add the asparagus pieces and peas to the boiling water with the orzo to blanch them.
3. Drain the orzo, asparagus, and peas in a colander and rinse briefly under cold water to stop the cooking and preserve color.
4. In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, and red pepper flakes if using.
5. Add the cooled orzo, asparagus, peas, red onion, and parsley to the bowl. Toss gently to combine and coat everything with the dressing.
6. Sprinkle crumbled feta and toasted nuts over the salad before serving, if desired. Adjust seasoning to taste.

Helpful Tips

Here are some helpful pointers to ensure your salad turns out fresh, flavorful, and perfectly balanced.

• Use fresh asparagus and peas when possible for the best flavor and texture.
• Don’t overcook the orzo or vegetables; they should be tender but still have a slight bite.
• Rinse the cooked ingredients under cold water to cool them quickly and keep the salad refreshing.
• Allow the salad to rest for at least 10 minutes before serving to let the flavors meld.
• Add nuts just before serving to maintain their crunch.

Ingredient Swaps

If you need to swap out some ingredients, here are some practical alternatives that work well in this salad.

• Use olive oil instead of butter.

Storage Tips

To keep your salad fresh and tasty, follow these storage tips for best results.

• Refrigerate in an airtight container up to 3 days.

Nutritional Info