11 mins
25 mins
Serves 6

Asparagus and Snap Pea Orzo Salad


This vibrant pasta salad celebrates late spring's freshest ingredients, with charred asparagus and crisp sugar snap peas meeting creamy feta and hearty orzo. You can enjoy it warm or cold, which makes it a perfect picnic salad or an impressive option to bring to a potluck or barbecue.
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Ingredients

Cypriot-Inspired Chimichurri Vinaigrette

  • 1/2 cup (loosely filled) finely chopped fresh flat-leaf parsley leaves and tender stems
  • 1/2 cup (loosely filled) finely chopped fresh cilantro leaves and tender stems
  • 1/4 cup finely chopped fresh mint
  • 2 tbsp finely chopped fresh dill
  • 3 green onions, thinly sliced
  • 1 tsp minced garlic
  • 1/2 tsp chilies in oil (optional)
  • 1/4 cup + 2 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tsp sea salt

Salad

  • 20 spears asparagus
  • 1 lb (450 g) orzo
  • 1 cup sugar snap peas or 1 cup fresh or frozen peas
  • 1 tbsp extra-virgin olive oil
  • 5 oz (150 g) sheep's milk feta

Instructions

  • To make the chimichurri vinaigrette, place the parsley, cilantro, mint, dill, green onions, garlic, chilies, olive oil, lemon juice, vinegar, and salt in a bowl and mix to combine. Set aside until ready to use. 
  • To make the salad, bring a large pot of water to a boil and salt generously. Trim the woody ends off the asparagus and add the ends to the boiling water. Set asparagus spears aside. 
  • Add the orzo to the boiling water and cook to al dente following package directions. Drain and discard the asparagus ends. Rinse the orzo in cold water and place in a large bowl.
  • Preheat the grill to medium-high heat and place a large grill basket on the grill. 
  • In a large bowl, toss the asparagus and snap peas with the olive oil. Place them in the griII basket and grill for 4 to 5 minutes, gently tossing occasionally until the asparagus and snap peas have grill marks but are still slightly crisp and al dente. If using fresh or frozen peas, cook following package directions and let cool.
  • Cut the asparagus into ½-inch pieces and cut the sugar snap peas in half lengthwise.  Add the asparagus and peas to the bowl of orzo. 
  • Stir in the chimichurri vinaigrette and place on a serving platter. Cut the feta into triangles and arrange on top. This salad can be made a day ahead, and any leftovers can be refrigerated in an airtight container for up to 2 days. 
Recipe By: Excerpted from My Cypriot Table by Irene Matys. Copyright © 2025 Irene Matys. Photographs by Irene Matys. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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