Spring Orzo Salad with Peas and Lemon Vinaigrette

This Spring Orzo Salad with Peas and Lemon Vinaigrette is a bright & fresh medley of flavors and textures! The perfect wholesome vegan dish for refreshing lunches or meal prep.

This Spring Orzo Salad with Peas and Lemon Vinaigrette is a nourishing spring-inspired pasta salad that’s perfect for meal prep, lunch, or a light, refreshing dinner al fresco. The crisp vegetables and fresh herbs are packed with bright spring flavors that mix perfectly with the chewy orzo and tangy lemon dressing!

INGREDIENTS + INSPIRATION

Orzo pasta salad is one of my favorite dishes to enjoy in the warmer months – I think the medley of so many different flavors and textures makes it the most refreshing meal! The hearty orzo, crisp radishes, and sweet green peas, topped with fresh parsley & mint leaves, nutty almonds, the perfect combination of taste and texture! 

Plus, let’s not forget about the lemon vinaigrette – this simple mixture of lemon juice, olive oil, garlic, and salt gets shaken together in a jar for a quick & easy dressing! Plus there are two options – you can leave the lemon zest out for a milder flavor, or keep it in to make things really bright and zippy.

HOW TO MAKE SPRING ORZO SALAD 

This pasta salad recipe can easily be customized to your liking by adding other fresh (or roasted!) veggies. Shredded carrot, corn, green onions, oven-roasted sweet potatoes, or protein-packed chickpeas would all make delicious additions! Customize the crunch if you’d like and swap out the almonds for buttery pine nuts or walnuts. And don’t be afraid to change up the herbs in this dish either – fresh dill or basil would also be yummy here 🙂 

1. Add the orzo to a pot of boiling salted water and cook until tender, adding the peas towards the end. Drain and rinse with cold water.
2. Combine oil, lemon juice, garlic, salt, and pepper in a jar and shake until emulsified.
3. Transfer the cooked orzo and peas to a bowl, then add the radishes, parsley, mint, and almonds, pour in the dressing, and toss.
4. Chill in the fridge for half an hour or enjoy immediately!

This salad is perfect for meal prep because it only gets better in the fridge overnight, and the radishes will stay crispy even after a few days! I would recommend mixing the salad with only half of the dressing and adding a little more just before serving each day.

COOKING TIPS + FAQ:

• Can this be made gluten-free? Yes, you can use a gluten-free orzo or another short pasta shape of your choice!
• Can I use frozen peas? Absolutely! I prefer to use fresh peas as they have a bit of a firmer texture, but you can use frozen too. Frozen peas are pre-cooked, so you don’t need to boil them with the orzo. Simply place them in the colander just before you drain the orzo and the hot water should warm them right up!
• How to store: This will stay fresh and full of flavor in the refrigerator for up to 5 days.

If you’re looking for more fresh, spring-inspired pasta dishes, you’ll also love this Roasted Spring Vegetable Pesto Pasta, this Vegan One-Pot Pasta Primavera, and this Spinach & Artichoke Pasta with Vegan Lemon Butter Sauce!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me@FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Spring Orzo Salad with Peas and Lemon Vinaigrette

Print Recipe

★★★★★

5 from 7 reviews

This Spring Orzo Salad with Peas and Lemon Vinaigrette is a bright & fresh medley of flavors and textures! The perfect wholesome vegan dish for refreshing lunches or meal prep.

• Author: Caitlin Shoemaker
• Prep Time: 13 Minutes
• Cook Time: 12 Minutes
• Total Time: 25 minutes
• Yield: Serves 4 to 6 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Salad:

• 1 1/2 cups (300 g) dry orzo*
• 1 tablespoon salt 
• 1 1/2 cups (220 g) fresh peas* 
• 5–6 red radishes, thinly sliced 
• 1/2 bunch parsley, chopped
• 1/4 cup (7 g) mint , thinly sliced 
• 1/2 cup (45 g) slivered almonds 

For the Lemon Vinaigrette:

• 1/4 cup (60 ml) extra virgin olive oil
• Juice of 1 lemon (2 to 3 tablespoons)
• 1 clove of garlic, crushed 
• 3/4 teaspoon sea salt
• Black pepper, to taste
• Optional: zest of 1 lemon (for a stronger lemon flavor)

Instructions

1. Cook the Orzo: Bring a large pot of water to a boil and add in the tablespoon of salt. Add the orzo to the pot and cook for 5 to 7 minutes, then add the fresh peas and cook for an additional 2 to 3 minutes, until both the orzo and peas are tender. Drain and rinse with cold water until cool.
2. Make the dressing: add the oil, lemon juice, garlic, salt, pepper, and optional lemon zest to a small jar. Seal the jar and shake vigorously until emulsified; set aside.
3. Assemble: Transfer the orzo and peas to a large bowl, then add in the radishes, parsley, mint, and almonds. Pour the dressing over the salad and toss until well-combined. Season with additional salt and pepper to taste, if necessary
4. Serve: Serve immediately, or place in the fridge for at least 30 minutes and serve cold. Leftovers will keep in the fridge for up to 5 days.

Notes

• Orzo: orzo is essentially a short pasta, so if you can’t find it, feel free to use another short pasta shape instead! For my gluten-free friends: use gluten-free orzo, or another short pasta shape.
• Peas: I like to use fresh peas in this recipe as they are firmer and have a better crunch, but you can use frozen too. If you choose to use frozen, simply add them to the colander before pouring the orzo + hot pasta water into it; the hot water will thaw the peas and you’ll be good to go!

Keywords: vegan orzo salad, spring pea salad, orzo pea salad