Lemon Herb Orzo Salad

By Heather Irwin, MS, RD, LDN

If I had to describe what spring/summer would taste like, it would be this salad. For your next party or backyard BBQ, this would be the perfect addition. This is also a great side dish for a weeknight meal or meal prep for lunches for the week.

Lemon Herb Orzo Salad


  • 1 1/2 cups uncooked orzo
  • 1 bunch asparagus, woody stems snapped off
  • 1/4 cup extra-virgin olive oil plus 1 teaspoon
  • 8 radishes, chopped
  • 1/3 cup chopped fresh dill
  • 4 scallions, chopped
  • 1/4 cup mint
  • 1 can chickpeas, drained and rinsed
  • 1 cup defrosted peas or fresh peas blanched in boiling water for 1 minute
  • 1 1/2 cups crumbled feta
  • Juice of 1 lemon
  • 1 small garlic clove, minced


  1. Preheat oven to 400 degrees.
  2. Bring a large pot of salted water to a boil and cook orzo 8-10 minutes until al dente. Drain, rinse with cool water and set aside.
  3. Toss asparagus with 1 teaspoon olive oil, season with salt and pepper and spread evenly on a large baking sheet. Roast for 15 minutes until tender and golden. Remove and set aside to cool.
  4. Toss orzo with radishes, dill, scallions, mint, chickpeas, peas, and feta. Chop asparagus into 1 inch pieces and add to the orzo salad.
  5. Whisk together 1/4 cup olive oil, lemon juice, garlic and season with salt and pepper. Toss orzo salad with the dressing. Serve cold or at room temperature.


Heather Irwin, MS, RD, LDN
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