Go Back

Orzo Pasta Salad with Snap Peas and Radishes

An easy orzo pasta salad filled with crisp and colorful spring veggies, salty feta and fresh herbs tossed in a light lemon dressing.
Course: Salad, Side Dish
Cuisine: American
Keyword: orzo, pasta salad
Servings: 4 people


  • 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


  • 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!