Easy Cold Asparagus Orzo Salad with Lemon-Parmesan Vinaigrette
Your family is going to love this Easy Cold Asparagus Orzo Salad with Lemon-Parmesan Vinaigrette! A perfectly versatile Spring and early summer side dish featuring the season’s first vegetables complemented by a bright and tangy vinaigrette. It’s perfect for a weeknight dinner or to bring to your next backyard picnic.
You might also want to check out another favorite side dish of mine – Simple Roasted Cabbage Wedges with Orange-Mustard Vinaigrette.
I always get incredibly excited when a new season is about to begin. For many, it’s about the weather, and it is for me to some degree, too, as I live in the north, but even more-so it’s about the new vegetables, fruits and herbs that will be arriving.
After a long winter of stews and braised dishes full of earthy flavors, the thought of green bright things is beyond exciting!
I love this pasta salad because it’s a complete complement to whatever else you might be preparing for dinner. It would be lovely served with something you might be throwing on the grill – chicken, salmon, whitefish, prawns, or even a steak. The tanginess of the vinaigrette is a perfect counterpart for rich meat or fatty fish.
What you’ll love about this recipe:
Recipe ingredients
You’ll need the following ingredients to make this awesome Asparagus and Pea Orzo Salad:
Ingredient Notes
Asparagus – Try to use asparagus that is thicker in size for this recipe. Because the asparagus is cut into coins, it’s better to not use the very thin asparagus, also known as pencil asparagus.
Peas – I used frozen peas in this recipe for quick weeknight cooking, but you can also use fresh English peas when they are available. Please note that fresh peas will require a slightly longer cooking time than frozen peas. I would recommend adding fresh peas to the cooking orzo 1-2 minutes before you add the asparagus.
Mint – You can change up the fresh herbs in this recipe if you like, but mint is a classic flavor pairing with peas, and really does a fantastic job bringing brightness to the dish and evoking flavors of Spring.
How to make Cold Asparagus Orzo Salad with Lemon-Parmesan Vinaigrette: STEP BY STEP
Be sure to check out the full recipe and ingredient list in the recipe card below
Steps 1 & 2:
First, bring a pot of well-salted water to a boil.
Then, you will need to remove the woody bottoms of the asparagus spears. To find the natural breaking point, you can bend the spears and they will snap. You can do this to the whole bunch individually, or you can use one as a guide and cut the rest accordingly.
Next, you will cut the asparagus crosswise into 1/4 inch coins.
Steps 3 & 4:
Chop the mint and parsley and set aside.
When the water has come to a boil, add the orzo and cook according to the package directions.
Steps 5 & 6:
While the orzo is cooking, begin making the vinaigrette by finely dicing the shallot and garlic.
(Optional step) Add a large pinch of kosher salt on top of the garlic. Then, press the side of your knife down onto it and pull it toward you. The salt will act as an abrasive and break down the garlic, so that it becomes a paste. This is nice in a vinaigrette because you have the bold flavor of the garlic, but no pieces to bite into.
Steps 7 & 8:
One minute BEFORE the orzo is done, add the asparagus coins and peas to the cooking water.
Next, drain everything in a colander and rinse with cold water to rinse off the starch and stop the cooking process.
Steps 9 & 10:
Finish the vinaigrette by adding the shallot, pasted garlic, zest and juice of lemons, Dijon, honey, olive oil, parmesan, salt and pepper and whisking well. Set aside.
Transfer the orzo, asparagus and peas to a serving bowl and add the vinaigrette, mint and parsley, and stir to combine everything.
Chef Notes & Tips
- Don’t overcook the pasta! Overcooked pasta is a drag anytime, but in a pasta salad, it’s especially bad. Be sure to cook the pasta al dente – the pasta should still have a little bite to it. Remember, when you drain it, it will continue to cook until you’ve rinsed it with enough cold water to stop the cooking process.
- Be sure to add the asparagus and peas 1 minute before draining. This is important because we’re looking for crisp-tender vegetables to go with our al dente pasta. We specifically cut the asparagus to the same size as the peas and the pasta – so it’s crucial to follow this greatly reduced cooking time for optimal results.
- Paste the garlic for a superior vinaigrette. By adding kosher salt, as an abrasive, to the garlic and pressing the side of your chef’s knife down while pulling it to you, and repeating this several times, you end up creating a garlic paste. This is particularly nice in a vinaigrette because you never have to bit into a piece of garlic in the finished dish. It’s an optional step, but a nice touch.
- Taste the vinaigrette and adjust seasoning to your taste! The size of your lemons may differ from mine, as might the amount of juice contained in the lemons. If the vinaigrette is too tangy for you, add a touch more honey to take the edge off. Prefer more parmesan? Feel free to add more. The same goes for the Dijon if you prefer a stronger flavor. This is the fun of vinaigrettes – you can play with the flavor profiles endlessly!
Storage & Reheating
Storage: Store this in an airtight container for up to 4 days in the refrigerator.
Reheating: I would not recommend heating this pasta salad. It is meant to be eaten cold.
Freezing: I would not recommend freezing this cold asparagus orzo salad, as the texture will be compromised.
Did you know?
When making a vinaigrette, you should always add your salt to the acid and whisk it to dissolve BEFORE you add the oil. This allows you to fully taste the seasoning in the finished sauce and provides a much less gritty texture.
Additions & Substitutions
ADDITIONS
Chives or green onions: You could add thinly sliced chives or green onions to the finished dish.
Ramps: You could add thin slices of the top green parts to the finished dish for a punchy onion flavor.
SUBSTITUTIONS
White balsamic vinegar: You could substitute the lemon juice with white balsamic vinegar or champagne vinegar – something on the lighter side. I would still add lemon zest to keep the bright lemon flavor.
Orange zest and juice: You could also substitute some of the lemon juice and zest for orange juice and zest for a less tangy flavor.
Fresh English peas: You can absolutely substitute fresh peas in this dish – just note that they will need to cook longer than the asparagus.
FAQs
I hope you love this EASY Cold Asparagus Orzo Salad with Lemon-Parmesan Vinaigrette! If you make it, be sure to leave a rating so I know how you liked it!
Cold Asparagus Orzo Salad with Lemon Parmesan Vinaigrette
Ingredients
- 1 bunch asparagus
- 1 lb orzo pasta
- 10 oz peas (frozen or fresh *see notes)
- 1/4 cup mint (chopped)
- 1/4 cup parsley (chopped)
Vinaigrette
- 2 lemons (zest and juice)
- 1 shallot (finely chopped)
- 1 clove garlic (finely chopped)
- 1/2 tsp Dijon mustard
- 1 tbsp honey (or more if you prefer)
- 1/2 cup olive oil
- 1/2 cup parmesan cheese (grated)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Bring a pot of well salted water to a boil. Add the orzo and cook it until it is al dente, or still has a little bite to it.
- While the orzo is cooking, prep the asparagus by cutting off the bottom woody portion. You can tell where this is by bending the lower portion of the spear – it will break at its natural point. You can use this one as a guide, and cut the rest at the same point. Next you’ll slice the spears crosswise into ¼ inch thick coins and set aside.
- Next, you can make the vinaigrette by combining all of the ingredients in a bowl or a jar and whisk or shake really well, and then set aside.
- About 1 minute before the orzo will be done, add the asparagus coins and the peas to the pot – this will be just enough time to blanch the vegetables.
- Drain the pasta and vegetables in a colander and run cold water over everything to stop the cooking process.
- When the pasta and vegetables are well drained and cool, transfer them to a serving bowl and add the vinaigrette and the mint and parsley and stir everything well to combine. ENJOY!
Notes
- If you are using fresh peas, they will need to cook longer than frozen peas. Add them 1 minute BEFORE you add the asparagus – so 2 minutes before the orzo is done cooking.
- Because lemons vary in size and the amount of juice they provide, feel free to adjust the honey in the vinaigrette to achieve the balance that suits your taste.
Nutrition
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