04/23/2026
Wellness Wednesday
Spring Orzo Pasta Salad
Ingredients
-4 oz dry orzo pasta (~⅔ cup)
-8-10 stalks asparagus, cut into about 1 inch pieces
-½ cup green peas (frozen is fine)
-1 cup arugula, finely chopped
-¼ cup fresh parsley
-2 tablespoon fresh dill
-2 tablespoon fresh mint
-1½ tablespoon kalamata olives, chopped (~6 olives)
-½ tablespoon capers, chopped
-1 tablespoon pistachios, chopped
-¼ cup feta cheese, crumbled
Dressing Ingredients
-2 tablespoon fresh lemon juice (about half a large lemon or 1 small)
-1 teaspoon lemon zest
-2 tablespoon shallot, finely chopped
-2 teaspoon white wine vinegar
-2 teaspoon honey
-½ teaspoon dijon mustard
-2 tablespoon extra virgin olive oil
-¼ teaspoon garlic powder (or 1 garlic clove, grated)
-¼ teaspoon kosher salt (more to taste)
-pinch black pepper
Instructions
1. To prep the ingredients, finely chop the fresh herbs and arugula, capers, olives, pistachios, and shallot. For the asparagus spears, trim off the woody ends and cut into about 1 inch long pieces.
2. Prep the dressing: add the dressing ingredients to a small dish or mason jar. Whisk it or shake it until everything is emulsified. Set aside for now.
3. Blanch the asparagus and peas by prepping a bowl of iced water and bringing a pot of salted water to a boil. Add the asparagus first and cook for about 2 minutes. Then add the peas and cook for another 30 seconds. Immediately transfer them to the bowl of ice water to stop the cooking process and lock in their bright green color. I use a spider strainer for this.
4. Cook the orzo by bringing a pot of water to a boil. I just pour out the water from the veggies and use the same pot. Be sure to salt your pasta water! Add the orzo and turn down heat to a simmer. Cook until al dente, about 7-10 minutes. Drain and rinse under cold water to stop the cooking process. While it’s still warm, toss the orzo pasta in about half of the dressing.
5. Add the remaining ingredients including the asparagus, peas, olives, caper, pistachios, herbs, arugula, and feta cheese. Top with the remaining dressing and toss.
Hint: This salad is best served fresh, but if you're making it in advance wait to add the remaining dressing and feta cheese right before serving.
