July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/spring-vegetable-orzo-salad-10517
- Prep time 30 minutes
- Total time 30 minutes
- Servings 12
Ingredients
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2 cups chopped fresh asparagus spears
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1 bag (10 oz each) Birds Eye® Steamfresh Sweet Peas
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8 ounces dry orzo pasta, uncooked (about 1-1/4 cups)
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2 cups baby spinach leaves
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3 large fresh radishes, thinly sliced into half moons
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1/2 cup Wish-Bone® Garden Herb Vinaigrette Dressing
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2 teaspoons grated lemon zest
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1/4 cup lemon juice
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1 teaspoon kosher salt
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2 tablespoons fresh mint leaves, chopped
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2 tablespoons fresh dill weed, chopped
Nutrition Information
126 calories, 21g carbs
Directions
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Step one
Bring a large pot of water to a boil. Prepare an ice bath with a large bowl of ice water. Drop asparagus into boiling water and cook for about 2 minutes, until bright green and slightly tender. Use a slotted spoon to transfer asparagus to ice bath to cool completely. Cook peas according to package directions. Pour into ice bath with asparagus.
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Step two
Add orzo to boiling water and cook according to package directions. Drain and rinse to cool it down quickly. Drain vegetables. Pour pasta, cooked asparagus and peas, spinach, radishes, dressing, lemon zest, lemon juice, salt, and about half of the herbs into a large bowl and stir well. Transfer to a serving bowl and garnish with remaining herbs. Serve your spring orzo salad!