20-Minute Spring Pasta Salad with Lemon-Dill Vinaigrette
This spring pasta salad pairs tender orzo with crisp asparagus, sweet peas, and peppery radishes, all tossed in a bright lemon-dill vinaigrette. It’s light, fresh, and exactly what you want when the first warm days roll around.
Everything cooks in one pot and comes together in twenty minutes, so it earns a spot on even the busiest weeknight table. Serve it warm, at room temperature, or cold, and you have a side that goes with nearly anything.
Why This Spring Pasta Salad Works
The vegetables are blanched just long enough to turn vivid green while staying crisp-tender. You get that nice snap from the asparagus and peas against the soft orzo, so no one texture dominates.
The dressing is mostly lemon juice and olive oil with a generous handful of fresh dill. It tastes zippy and herbaceous without any heaviness, and a little crumbled feta gives you a salty, creamy contrast in every forkful.
Ingredients
- 8 oz dried orzo: use any small pasta like ditalini or stelline if you can’t find orzo
- 8 oz asparagus, trimmed and cut into 1-inch pieces: look for medium stalks that feel firm
- 1 cup sugar snap peas, strings removed and halved: you can sub snow peas or shelled English peas
- 3 radishes, thinly sliced: they add color and a peppery bite
- ½ cup crumbled feta: sheep’s milk feta is my go-to, but any salty white cheese works
- ¼ cup olive oil: good everyday oil, no need for anything fancy
- 3 tbsp fresh lemon juice: about one large lemon, plus zest from the same lemon
- 1 tsp lemon zest: use a microplane and grab the yellow part only
- 3 tbsp finely chopped fresh dill: dried dill won’t give the same bright flavor, but in a pinch you can use 1 tsp dried
- ¾ tsp salt: kosher or sea salt, plus more for the pasta water
- ¼ tsp black pepper: freshly ground
Variations / Substitutions
- Asparagus: green beans or broccolini work, cut into similar pieces
- Sugar snap peas: frozen peas are a great substitute; just toss them into the boiling water for 30 seconds
- Feta: crumbled goat cheese or fresh mozzarella pearls are both good swaps
- Fresh dill: use basil, chives, or a mix of soft herbs instead
- Gluten-free: swap the orzo for a gluten-free small pasta or cook a batch of quinoa
If you like a creamier take on pasta salads, try Creamy Lemon Orzo with Roasted Tomatoes.
How to Make Spring Pasta Salad
Step 1: Cook the Orzo and Vegetables
Bring a large pot of generously salted water to a boil and cook the 8 oz orzo according to the package directions, which usually takes 8 to 9 minutes. During the final 2 minutes, drop in the cut asparagus and the halved sugar snap peas so they blanch right alongside the pasta. Drain everything, then rinse under cold water until the mixture feels cool to the touch, which stops the cooking and locks in the bright green color.
Step 2: Whisk the Lemon-Dill Vinaigrette
While the pasta cooks, combine ¼ cup olive oil, 3 tbsp lemon juice, 1 tsp lemon zest, the 3 tbsp chopped dill, ¾ tsp salt, and ¼ tsp pepper in a small bowl. Whisk until the dressing looks slightly opaque and the salt has mostly dissolved. Taste it on a piece of orzo or a spoon and add a pinch more salt if it needs it.
Step 3: Toss the Salad
Transfer the cooled orzo and vegetables to a large mixing bowl and add the sliced radishes. Pour about three-quarters of the vinaigrette over the top and toss gently until everything is coated. Give it a taste and add the rest of the dressing if you like, but keep in mind the feta will add salt later.
Step 4: Finish with Feta and Fresh Dill
Fold in the ½ cup crumbled feta and an extra sprinkle of chopped dill. Serve right away at room temperature, or chill it for 30 minutes if you want it cold. Right before it hits the table, you can add another pinch of feta and a crack of pepper so it looks just-made.
Tips for the Freshest Spring Pasta Salad
- Don’t let the vegetables go past crisp-tender: the asparagus and peas should still snap when you bite them. Overcooking turns them soft and dull.
- If the pasta and vegetables aren’t cooling fast enough in the colander, spread them out on a sheet pan for a few minutes. Cool pasta absorbs the dressing better and doesn’t turn gummy.
- Add the feta and the final sprinkle of dill just before serving. If you mix them in hours ahead, the feta gets soft and the dill loses its punch.
- Any soft herb works here. I’ve made this with tarragon, mint, and basil, and each version brings a slightly different spring note.
Scale it for a crowd:
| Servings | Dried orzo | Asparagus | Snap peas | Feta | Olive oil, lemon juice, dill |
|---|---|---|---|---|---|
| 4 | 8 oz | 8 oz | 1 cup | ½ cup | ¼ cup / 3 tbsp / 3 tbsp |
| 6 | 12 oz | 12 oz | 1½ cups | ¾ cup | ⅓ cup / 4½ tbsp / 4½ tbsp |
| 8 | 1 lb | 1 lb | 2 cups | 1 cup | ½ cup / 6 tbsp / 6 tbsp |
Keeping It Fresh for Days
Refrigerate any leftovers in a covered container for up to 3 days. The orzo will soak up the dressing as it sits, so before you eat it again, squeeze a little fresh lemon over the salad and toss it once more to wake up the flavors.
What To Serve With Spring Pasta Salad
This salad is substantial enough to stand as a light main with a side of crusty bread. For something heartier, pair it with grilled lemon-herb chicken or a piece of cedar-plank salmon, because the bright dressing works beautifully with smoky, charred proteins. If you’re planning a brunch spread, it fits right next to a slice of asparagus quiche or a frittata.
Frequently Asked Questions
Can I use dried dill instead of fresh?
Yes, but the flavor will be more muted and earthy. Use 1 teaspoon of dried dill and rub it between your fingers before adding it to release some of the oils.
What if I can’t find sugar snap peas?
Frozen peas are a great substitute. Add them to the boiling water during the last 30 seconds of cooking, just long enough to thaw and warm through.
Is this pasta salad good after a day?
It’s fine, but the vegetables lose a little of their snap and the dill isn’t as bright. For the best texture, make it the day you plan to serve it, or hold the feta and fresh herbs until the last minute.
Can I use a different grain?
Absolutely. Pearl couscous, farro, or quinoa all work. Cook each according to its own timing and then cool it before tossing, and you’ll still get a great salad.
Spring Pasta Salad Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook orzo for 8‑9 minutes, adding asparagus and snap peas during the final 2 minutes. Drain and rinse under cold water until cool.
- Whisk together olive oil, lemon juice, lemon zest, dill, salt, and pepper in a small bowl until combined.
- Transfer cooled orzo and vegetables to a large bowl, add radishes, and pour over most of the dressing. Toss gently to coat.
- Fold in feta and extra dill, then serve at room temperature or chilled.
