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Chilled Asparagus and Pea Orzo Salad

April 29, 2021
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With fresh herbs, sweet peas, and perfectly roasted asparagus: this Chilled Asparagus and Pea Orzo Salad is a delicious summer dish!

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Orzo is one of my go-to dishes. Whether I’m whipping it up as a side or a main, it never disappoints. There’s something about the simplicity of it that makes it easy enough for your average weekday meal prep, dinner, or lunch. Still, it feels fancy enough (as least to me) for a nice luncheon or dinner party. Plus, it’s the perfect way to show off any flavors that your heart desires. In this Chilled Asparagus and Pea Orzo Salad, I include all the summer herbs, some tang from that lemon, and a delicious pea and parmesan mash. It’s to-die-for. 

The breakdown…

This orzo salad could not be any easier. It all starts off with roasting some asparagus. All you need for the perfect roasted asparagus is a little salt, pepper, and olive oil. Super simple, yet so delicious. Before popping them in the oven, though, I like to slice up my asparagus stalks into 1-2-inch pieces before roasting. This allows for the asparagus to get a whole lot crispier, plus it just cooks faster. Easy and delicious. 

now for the peas…

Whilst those asparagus bits are getting all crispy in the oven, I like to whip up the pea mixture. I call it a “mixture” because it doesn’t really fit into any of your other traditional categories. Too thick to be a “dressing,” yet too light and chunky to be a “sauce” — all I know is that it’s delicious. It all starts off with a light mashing of the peas. I like to use the back of my fork to smash the peas with all the goods: lemon for some tang, red pepper flakes for a kick, and honey and olive oil to balance it all out. And, of course salt and pepper — a crucial step in any mashed peas. You could also go in with an avocado masher or potato masher, but that really isn’t necessary.

I call it a “light” mash because you really should be leaving some of the peas whole. You don’t want a pea pesto (while that is AMAZING); rather, it should be a somewhat chunky base for adding the rest of the mix ins. Freshly diced shallot is a must, as it adds the perfect bite… but also a little crunch. Scallions would also be delicious, if shallots aren’t your thing. 

chilled asparagus and pea orzo salad

ALL the herbs!!

Then, you have to mix in tons of fresh herbs. Fresh herbs really are a game changer in any orzo salad — especially this Chilled Asparagus and Pea Orzo Salad. This recipe calls for mint, basil, and chives. I find these herbs to be some of the most fresh and flavorful, without being too overpowering. If these aren’t your favorite, though, you could totally substitute any of them for fresh parsley. Or, you could throw in dill, cilantro, or sage, but I would only use about 2 tbsp of these as they are very potent. 

Last but not least, you’ve got to mix in some Parmesan cheese. Parmesan is my absolute favorite, so I use it all the time. Plus, it’s super easy to find pre-grated very fine, which is best for recipes like this. Shredded is not quite the same, and really isn’t advisable for this type of recipe. That being said, you could totally substitute the grated Parm for grated Pecorino Romano, or any other finely grated cheese. You could also go a totally different direction and use some feta, ricotta, creme fresh, or burrata. Honestly, the world is your oyster with this Chilled Asparagus and Pea Orzo Salad, and I think cheese is super personal. So, go with what you love!

how to serve it up…

Once you have your pea mixture and asparagus good to go, all you have to do is mix it all together, toss it in the fridge, and you’re golden! This really is the perfect dish for any occasion. Best way to serve it up? Top it with some pan seared, lightly seasoned shrimp — or even some broiled lobster. Alternatively, this orzo would make a great side for a simple grilled chicken or steak. Plus, you can make it ahead of time and store it in the fridge… which is always a win in my book.

I hope you enjoy this recipe as much as I do! Let me know in the comments below!

Chilled Asparagus and Pea Orzo Salad
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Chilled Asparagus and Pea Orzo Salad

Recipe by Annie PatrickCourse: Main Course, Side Dish, Pasta, SaladDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes


With fresh herbs, sweet peas, and perfectly roasted asparagus: this Chilled Asparagus and Pea Orzo Salad is a delicious summer dish!

Ingredients

  • ½ lb orzo pasta, prepared according to package

  • ¼ cup + 1 tbsp olive oil, divided

  • 1 bunch asparagus spears, ends trimmed and sliced into 1-2 inch pieces

  • Salt and pepper, to taste

  • 1 ½ cup peas, fresh or frozen (thawed)

  • 1 ½ large lemons, juiced

  • 1 tsp honey

  • ½ tsp red pepper flakes

  • 1 shallot, diced

  • 2 cloves garlic, minced

  • ¼ cup fresh mint, finely chopped

  • ¼ cup fresh basil, finely chopped

  • ¼ cup fresh chives, finely chopped

  • ¼ cup Parmesan cheese, grated

Instructions

  • Preheat the oven to 400 degrees.
  • On a large baking sheet, toss the asparagus with 2 tbsp olive oil, salt, and freshly ground pepper. Bake in the preheated oven for about 20-25 minutes, or until the asparagus are cooked through and crispy.
  • Meanwhile, in a medium bowl, lightly mash the peas with another pinch of salt and pepper, the remaining 3 tbsp of olive oil, the lemon juice, the honey, and the red pepper flakes. Mix in the shallot, garlic, fresh herbs, and Parmesan.
  • Toss the asparagus and pea mixture with the orzo. Stir in the leftover pasta water and mix until combined. Chill in the fridge, then enjoy!
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