Easy Orzo Pasta Salad with Spring Vegetables
Fresh and colorful Flavorful Spring Orzo Pasta Salad with crisp vegetables, sweet peas, and a tangy lemon vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
8 ounces orzo pasta
1 cup fresh or frozen peas
1 small cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup diced red bell pepper
1/4 cup red onion, finely diced
1/4 cup crumbled feta cheese (optional)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill or basil
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and black pepper, to taste
1/4 cup toasted pine nuts or sunflower seeds (optional)
Instructions
-
Cook orzo until al dente. Drain and rinse under cold water.
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Blanch frozen peas 2 minutes, then cool. Fresh peas can be used directly.
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Combine orzo, peas, cucumber, cherry tomatoes, bell pepper, and red onion in a large bowl.
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Whisk olive oil, lemon juice, Dijon mustard, salt, and pepper; pour over pasta.
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Add feta, parsley, and dill or basil; toss lightly.
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Optional: sprinkle toasted nuts on top. Chill at least 30 minutes before serving.
Notes
Use fresh vegetables for best flavor. Dressing can be made creamy with yogurt or mayonnaise. Protein additions optional.
Find it online: https://foodemily.com/5858-2/