An easy orzo pasta salad filled with crisp and colorful veggies, salty feta and fresh herbs. Tossed in a simple lemon dressing for a light spring side dish.
![orzo pasta salad with spring vegetables](https://www.joyfueleats.com/wp-content/uploads/2022/05/IMG_7866.jpg)
Ready to switch up your pasta salad game? This spring-inspired recipe filled with crisp veggies and fresh herbs is a great alternative to traditional creamy versions. It is easy to make and full of flavor, perfect for impressing at gatherings or for make-ahead desk lunches that you’ll have to resist eating at 10 AM.
Orzo – a rice-shaped pasta is the base of this salad. Its small size allows it to blend in well with the other ingredients, giving you a taste of every flavor with each bite. Sweet snap peas, sharp radishes and tangy feta are the main stars of the dish, topped of with aromatic dill and refreshing mint. A simple lemon and olive oil dressing finishes it off, bringing all of these bright flavours together. Yum!
HOW TO MAKE THIS ORZO PASTA SALAD
It’s as simple as 1-2-3:
- Cook the dry orzo according to package instructions. Ensure it is a little al dente to keep the pasta from going soggy after mixing in the dressing.
- Allow the pasta to cool, then add the veggies and feta. Cool the orzo first so that the veg stays crisp and tender.
- Finish it off with herbs and dressing. Mix in before serving and enjoy!
See recipe card below for full instructions
![a glass bowl containing an arrangement of orzo, chopped snap peas, sliced radishes, herbs and feta with a wooden spoon alongside a grey and white-striped napkin](https://www.joyfueleats.com/wp-content/uploads/2022/05/IMG_7871-683x1024.jpg)
ORZO PASTA SALAD SERVING SUGGESTIONS
This orzo salad recipe is the perfect dish to bring to spring barbeques, picnics and potlucks. Serve alongside grilled meat, burgers or a variety of other side dishes (see suggestions below!)
To serve as a stand-alone main, balance out this salad by adding a source of protein. Grilled chicken would pair nicely, or try adding a can of drained and rinsed chickpeas or white beans for a quick and inexpensive option – no extra cooking required.
Leftovers will keep for a few days in the fridge. Make extra on purpose and you’ve got lunch prepped for the week!
![](https://www.joyfueleats.com/wp-content/uploads/2022/05/IMG_7876-1-683x1024.jpg)
MORE SPRING SIDE RECIPES
Looking for more easy side dishes? Here are a few of my go-to recipes:
- Beet Salad with Simple Citrus Dressing
- Crispy Roasted Potatoes with Herb Dressing
- Mom’s Leftover Taco Pasta Salad
![orzo pasta salad with spring vegetables](https://www.joyfueleats.com/wp-content/uploads/2022/05/IMG_7866-150x150.jpg)
Orzo Pasta Salad with Snap Peas and Radishes
- Yield: 4 people 1x
Description
An easy orzo pasta salad filled with crisp and colorful spring veggies, salty feta and fresh herbs tossed in a light lemon dressing.
Ingredients
- 1/2 pound orzo (uncooked)
- 1 cup sugar snap peas (trimmed and sliced on an angle)
- 8 medium radishes (trimmed and thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh mint (chopped)
- 1/4 cup fresh dill (chopped)
- 1/4 cup olive oil
- 3 tablespoons lemon juice (from one medium lemon)
- 1 tablespoon lemon zest (from one medium lemon)
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt & pepper (each)
Instructions
- Cook the orzo: According to package directions, cook until al dente. Drain and set aside to cool.
- Make the dressing: Add the olive oil, lemon juice, lemon zest, mustard, salt & pepper to a small jar. Shake to combine.
- Mix the pasta salad: Add the cooled orzo, chopped vegetables and feta to a large bowl. Top with the fresh chopped herbs and dressing. Toss thoroughly to coat. Enjoy!
- Category: Salad, Side Dish
- Cuisine: American