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Spring Pasta Salad

Spring Pasta Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 oz dried orzo
  • 8 oz asparagus, trimmed and cut into 1-inch pieces
  • 1 cup sugar snap peas, strings removed and halved
  • 3 radishes, thinly sliced
  • ½ cup crumbled feta
  • ¼ cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 tbsp finely chopped fresh dill
  • ¾ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. 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.
  2. Whisk together olive oil, lemon juice, lemon zest, dill, salt, and pepper in a small bowl until combined.
  3. Transfer cooled orzo and vegetables to a large bowl, add radishes, and pour over most of the dressing. Toss gently to coat.
  4. Fold in feta and extra dill, then serve at room temperature or chilled.

Notes

If you want to prep ahead, cook and cool the orzo mixture and make the dressing separately, then refrigerate. Wait to add the feta, radishes, and fresh dill until just before serving so everything stays crisp and colorful.