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Spring Orzo Salad with Peas and Feta

Course Lunch, Salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Sammi Brondo

Ingredients

  • 1 cup dry orzo
  • 1 small bunch asparagus about 8-10 spears
  • 2 tablespoons olive oil
  • 1/4 cup raw walnuts
  • 4-5 small radishes
  • 1/4 cup feta cheese crumbled
  • 1/3 cup green peas
  • Salt
  • Pepper
  • Optional: fresh herbs to garnis

Dressing

  • 1/4 cup olive oil
  • Juice of 1/2 lemon
  • 1 clove garlic
  • Salt
  • Pepper

Instructions

  • Preheat the oven to 400 F.
  • Bring a pot of water to a boil. Add the orzo and cook for 8-9 minutes, stirring occasionally. Drain and set aside.
  • Cut the rough stems off of the asparagus. Drizzle with olive oil, salt and pepper and place asparagus on a baking sheet. Bake in the preheated oven for 15 minutes.
  • While asparagus is in the oven, roughly chop the walnuts. When the asparagus has 5 minutes left, add the chopped walnuts to the baking sheet to toast for the remaining 5 minutes. Set aside.
  • Using a sharp knife or mandolin, thinly slice the radishes. Set aside.
  • Assemble the salad: mix cooked orzo with roasted asparagus (I chopped mine into slightly smaller pieces), toasted walnuts, sliced radishes, crumbled feta and peas.
  • Make the dressing by whisking all dressing ingredients together well.
  • Toss salad with dressing. Optional to add fresh herbs on top to garnish.