This Asparagus Orzo Pasta Salad is the recipe you are going to make on repeat from spring straight through summer. Fresh asparagus and peas tossed with orzo, herbs, and a bright lemon olive oil dressing. It works warm as a side dish, cold as a pasta salad, and it gets better as it sits.
A Quick Look at the Recipe
✅ Recipe Name: Asparagus Orzo Pasta Salad
🕒 Ready In: ~ 20 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 348 per serving (estimated)
🥣 Main Ingredients: Orzo, Asparagus, Peas, Extra Virgin Olive Oil, Basil, Parsley
👌 Difficulty: Easy
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I make this at least once a week when asparagus is in season because it is one of those recipes that works for everything. A quick weeknight side, a lunch the next day straight from the fridge, a dish to bring to a gathering. I have shown up to more than one dinner party with this and come home with an empty bowl every single time.
And if you are as obsessed with orzo as I am, check out this vibrant Mediterranean Orzo or for something on the more decadent side, my Shrimp Scampi Orzo.
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Why You'll Love This Recipe
Works warm or cold -- Serve it straight from the pan as a warm side dish or let it cool and serve it as a pasta salad. Both are equally good.
Big bright Mediterranean flavor -- Fresh lemon, good olive oil, garlic, and Parmigiano Reggiano do all the heavy lifting here.
Ready in 20 minutes -- Simple enough for a weeknight and impressive enough to bring to a gathering.
Naturally light and fresh -- No heavy sauce, no cream. Just good ingredients that let the vegetables shine.
Asparagus Orzo Pasta Salad Video
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Ingredient Notes
Orzo: Orzo is a rice-shaped pasta used widely across Mediterranean cooking, particularly in Greek and Italian kitchens.
Asparagus: Look for asparagus spears that are firm and bright green with tight, compact tips. Avoid anything that looks limp or has tips that are starting to open and feather out. Thinner spears are more tender and work better here than thick woody ones.
Peas: Fresh peas are wonderful here if they are in season but frozen peas work just as well and are what I use most of the time.
Lemon Olive Oil Dressing: This is not a heavy dressing. It is just good extra virgin olive oil, fresh lemon juice, salt, and pepper whisked together. The quality of your olive oil matters here because there is nowhere to hide. Use the best extra virgin olive oil you have. If you want to learn more about choosing a good one, check out my Mediterranean Olive Oil Guide.
Fresh Herbs: Both the parsley and basil go in after the heat is off. Fresh herbs added to a hot pan lose their brightness and turn dark. Folding them in at the end keeps them vibrant, fragrant, and full of flavor.
Parmigiano Reggiano: Shaved or freshly grated Parmigiano Reggiano on top is the finishing touch that pulls everything together. The nutty, salty depth of a good Parmigiano Reggiano is completely different from pre-grated parmesan from a bag. Take the extra two minutes to grate it fresh. It is worth it every single time.
Pro tip
Dressing Tip
Do not overdress the salad right away. Add about two thirds of the dressing first, toss, and taste. Add more as needed. You can always add more dressing but you cannot take it away once it is in.
Instructions
Full recipe and instructions in the recipe card at the end of post
- Step 1: Cook orzo in bouillon-seasoned water until al dente. Drain and set aside.
- Step 2: Chop the ends off the asparagus and cut into thirds. Dice the shallot. Chop the basil and parsley.
- Step 3: Heat olive oil. Add the asparagus and peas and saute. Add the shallot and cook for 2 minutes.
- Step 4: Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl.
- Step 5: Add the cooled orzo to the pan with the vegetables and toss. Fold in the chopped basil and parsley.
- Step 6: Drizzle the dressing over the salad and toss gently. Top with freshly grated Parmigiano Reggiano.
Substitutions & Variations
Want to add protein? Grilled chicken, seared shrimp, or canned chickpeas all work beautifully folded in with the orzo. Grilled salmon on top makes this a complete Mediterranean meal.
Want more creaminess? Add a few spoonfuls of ricotta or crumbled feta folded in with the orzo. Feta in particular adds a lovely briny tang that works really well with the lemon dressing.
No shallot? Half a small red onion works as a substitute. Soak it in cold water for 5 minutes first to take the edge off the raw onion flavor.
Make it vegan? Skip the Parmigiano Reggiano or use a plant based alternative. The dish is naturally dairy free without it and still completely delicious.
FAQ
This happens when orzo sits in the colander too long after draining. Toss it with a tiny drizzle of olive oil to keep the pieces separate while it cools.
Fresh herbs are really important in this dish. Dried parsley and basil do not have the same brightness and will make the salad taste flat.
Refrigerate for at least 1 hour before serving. Taste and adjust the dressing just before serving as cold dulls the flavors slightly.
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⭐️ Recipe
Aspragus Orzo Pasta Salad
Ingredients
Salad
- 1.5 cups orzo
- 2 teaspoon chicken bouillon
- 16 oz asparagus ends trimmed and cut into thirds
- 1.5 cups peas fresh or frozen
- 1 small shallot diced
- 3 garlic cloves grated
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- 2 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Freshly grated Parmigiano Reggiano for topping
Lemon dressing
- 3 tablespoon extra virgin olive oil
- ⅓ cup fresh lemon juice
- Salt and pepper to taste
Instructions
Cook the orzo
- Bring a large pot of water to a boil. Add the chicken bouillon and stir until dissolved. Add the orzo and cook according to package instructions until al dente. The orzo should have a slight bite in the center and not be completely soft. Drain well and spread onto a sheet pan or large plate in an even layer to cool and drizzle with olive oil. Spreading it out prevents it from clumping together and speeds up the cooling process significantly.1.5 cups orzo, 2 teaspoon chicken bouillon
Prep the vegetables and herbs
- While the orzo cooks, trim the tough woody ends off the asparagus and discard them. Cut the remaining spears into thirds so each piece is roughly the same size. Dice the shallot finely. Chop the parsley and basil and set aside separately from the vegetables. Grating the garlic directly into the pan rather than mincing it gives you a finer, more evenly distributed garlic flavor throughout the dish.16 oz asparagus, 1 small shallot, ¼ cup fresh parsley, ¼ cup fresh basil
Saute the vegetables
- Heat 2 tablespoon of extra virgin olive oil in a large pan over medium heat. Add the asparagus and peas and saute for 5 minutes, stirring occasionally. You want the asparagus bright green and just tender with a little bite still in it. Do not overcook it here as it will continue to soften slightly when tossed with the warm orzo.2 tablespoon extra virgin olive oil, 1.5 cups peas
- Add the diced shallot and cook for 2 minutes until softened and translucent. Grate the garlic directly into the pan and stir immediately. Cook for 30 seconds until fragrant, watching closely so it does not burn. Season with salt and black pepper and stir to combine.3 garlic cloves, ¼ teaspoon salt, ¼ teaspoon black pepper
Make the dressing
- In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, salt, and pepper. Whisk or shake until fully emulsified. Taste and adjust seasoning. The dressing should taste bright and lemony with a good balance of oil. Set aside.3 tablespoon extra virgin olive oil, ⅓ cup fresh lemon juice, Salt and pepper to taste
Combine
- Add the cooled orzo to the pan with the sauteed vegetables. If the pan is still very hot, remove it from the heat first. Toss everything together gently until the orzo and vegetables are evenly combined. Fold in the chopped parsley and basil. Adding the herbs now off the heat keeps them bright green and fragrant rather than wilted and dark.
Dress the salad
- Drizzle about two thirds of the dressing over the salad and toss gently to coat. Taste and add more dressing as needed. Season with additional salt and pepper if necessary. Remember the Parmigiano Reggiano you are adding on top will bring more saltiness so do not over-season before tasting with the cheese.
Serve
- Transfer to a serving bowl or platter. Grate or shave Parmigiano Reggiano generously over the top. Serve immediately warm, at room temperature, or cover and refrigerate for at least 1 hour to serve cold. If serving cold, taste the dressing again before serving as cold temperatures mute flavors and you may want to add a little more lemon juice or a drizzle of olive oil before bringing it to the table.Freshly grated Parmigiano Reggiano for topping
Did you make this recipe? Let me know!