Description

Full of fresh vegetables such as asparagus and peas, herbs, and bright lemony flavor, this orzo lemon pasta salad is simple, amazingly delicious, and 100% plant based.

Ingredients

Scale

1 lb asparagus (ends trimmed and cut into 1 1/2-inch pieces)
1 cup green peas (fresh or frozen and thawed)
8 ounces marinated, quartered artichoke hearts
1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
12 ounces orzo (1 1/2 cups dry)
4–5 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
2 tablespoons finely chopped shallot
1 clove garlic, minced (optional)
1/2 teaspoon fine salt
1/8 teaspoon freshly ground black pepper
1/4 cup minced fresh dill
1/2 cup finely chopped parsley
1/4 cup cashew parmesan cheese (optional)

Instructions

Step: Bring a large pot of salt water to boil. Add the orzo. Cook for about 8 minutes, or until the orzo is al dente and not quite ready. Add the asparagus pieces; cook for another 2 minutes. Add the peas and cook for 1 more minute. Drain the pasta and vegetables.
Step: While the pasta water is coming to a boil, whisk together 4 tablespoons of the olive oil, the lemon juice and zest, shallots, garlic (if using), salt, and pepper.
Step: When the pasta and vegetables are ready, transfer them to a large mixing bowl. Add the artichoke hearts and chickpeas. Next, add the dressing. Toss everything well to combine. Finally, fold in the chopped parsley and dill, along with the parmesan, if using. Taste the salad and adjust salt and pepper to taste. Add up to 1 extra tablespoon olive oil as needed. Serve.

Notes

Gluten free orzo can be used in place of regular orzo. The pasta will keep in an airtight container in the fridge for up to four days. For maximum freshness, fold in the fresh parsley right before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Side Dish
Method: Boiling
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 470 kcal
Sugar: 7 g
Sodium: 550 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 9 g
Protein: 11 g
Cholesterol: 0 mg

Keywords: lemon orzo pasta salad, vegan pasta salad, Mediterranean, spring vegetables, meal prep