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Top view of a beautiful Spring Orzo Salad filled with orzo, asparagus, toasted almonds, arugula, feta cheese and peas with a vinaigrette.
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5 from 3 votes

Spring Orzo Salad Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: Italian
Servings: 8
Author: Jenn


Vinaigrette Recipe

  • 1/2 cup white wine vinegar
  • 1/4 cup lemon juice
  • 1 Tbsp honey
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2/3 cup extra virgin olive oil

Salad Recipe

  • 4 cups vegetable broth
  • 2 cups water
  • 1 pkg (1 pound) orzo pasta
  • 1 15-oz. can chickpeas drained
  • 2 cups frozen peas blanched in boiling water for 3 minutes
  • 1 bunch asparagus trimmed, cut into 1-inch pieces and blanched in boiling water for 3 minutes
  • 1 bunch baby arugula
  • 1/2 cup green onions
  • 1/2 cup parsley chopped
  • 1/2 cup sliced almonds toasted
  • 4 oz feta cheese crumbled
  • freshly ground pepper and salt


  • In a mason jar, combine vinegar, lemon juice, honey, salt and pepper. Cover and shake until blended. Add olive oil, cover and shake until combined.
  • In saucepan, bring broth and water to a boil. Stir in orzo pasta. Cook until orzo is al dente (according to the package directions). Drain orzo and transfer to a big serving bowl.
  • While pasta is warm, add half of the dressing and toss to coat. Let cool. Add drained chickpeas, peas and asparagus. Toss to combine. 
  • Add arugula, green onion, parsley and any extra dressing needed and toss to coat.
  • Top salad with almonds and feta cheese. Season with salt and pepper to taste. Serve and refrigerate any leftovers. Enjoy!