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Asparagus Pasta Salad with charred asparagus, green peas, orzo, and olives in a zesty lemon-shallot dressing. The ultimate spring pasta salad perfect for entertaining or make-ahead lunches.
This recipe post is proudly sponsored by DeLallo. All thoughts and opinions are my own.
Why You’ll Love this Asparagus Pasta Salad
- Vibrant spring flavors. Bright, herbaceous, and layered with flavor, this orzo salad is everything you want in a fresh, spring-forward dish. It pairs beautifully with grilled fish, shrimp, or chicken.
- Perfect texture in every bite. Tender orzo pasta, crisp-tender veggies, buttery olives, and crunchy almonds make it more dimensional than your average pasta salad.
- Make-ahead friendly. Nothing in this salad will go soggy as it sits, making it perfect for both entertaining or satisfying weekday lunches.
- Nourishing. Using peak-season produce ensures maximum nutrition.
Just like my Italian Pasta Salad and Chicken Caesar Pasta Salad, this is the kind of pasta salad that stands out on any table.
It works as a side dish paired with just about any protein–shrimp, salmon, white fish, or chicken–or as the main event.
One key ingredient that elevates every bite of this asparagus pasta salad is DeLallo Orzo Pasta. Made in Italy with the highest quality durum wheat, it cooks up perfectly al dente and beautifully soaks up the dressing.
For more spring-inspired salads, check out my Honey Mustard Pasta Salad, Crispy Quinoa Salad, and Roasted Artichoke Salad next.
The Ingredients
- Orzo pasta: Orzo, meaning “barley” in Italian, is a tiny cut of pasta that gives this pasta salad its light, cohesive texture. I use DeLallo Orzo, which is made with the very best quality wheat to create exceptional taste and texture.
- Asparagus: Look for firm, bright green spears with tight tips, which are signs of freshness. Charring adds savory depth, which sets this apart from typical asparagus pasta salads.
- Green peas: Frozen green peas work perfectly here. Just add them to the orzo during the final minute of boiling.
- Castelvetrano olives: Mild, buttery, and slightly sweet, they bring balance without overpowering the dish. I use DeLallo Castelvetrano Olives, which are which are handpicked in Italy, naturally cured, and pitted for convenience.
- Parmesan cheese: For salty richness and umami. Alternatively, you can use feta, goat cheese, or Pecorino Romano.
- Almonds: For crunch and contrast. You can use sliced, slivered, or whole almonds. Just don’t skip toasting, which really amplifies their nutty flavor.
- Herbs: A mix of fresh parsley and dill adds clean, peppery freshness.
- Olive oil: Use a high quality olive oil, such as DeLallo Private Reserve Extra-Virgin Olive Oil, which is crafted from hand-selected olives sourced from family-owned orchards in Italy.
- Shallots: Milder than most onion varieties, shallots add just enough bite to the dressing.
- Lemon juice: Lemon zest and juice bring brightness and acidity to the dressing.
- Dijon: Helps emulsify the dressing while adding subtle tang.
- Optional add-ins: Crispy pancetta or bacon for extra savoriness and crunch.
For a complete list of recipe ingredients and quantities, see the recipe card below.
How to Choose the Best Asparagus
Look for firm, sturdy stalks and avoid any that are limp or rubbery. The stalks should also be bright green with tight tips (not mushy or starting to flower). In terms of thickness, that is a personal preference, though keep in mind the thinner stalks will cook more quickly.
Before cooking, be sure to trim the ends, which are naturally woody and tough. Either snap or cut off the tough ends before cooking.
The Directions
Step 1: Prepare dressing by combining all ingredients except oil in a small mixing bowl. Drizzle in the olive oil while whisking constantly until the dressing is emulsified. Alternatively, combine everything in a mason jar and shake well to combine.
Step 2: Boil orzo in a large pot of generously salted water until al dente. During the final minute, add green peas. Drain, rinse with cool water, and transfer to a large mixing bowl.
Pour half of the dressing into the warm orzo and pea mixture to allow the pasta to soak up the dressing.
Step 3: Cook asparagus in a large skillet over medium-high heat until lightly charred. Transfer to a cutting board to slightly cool.
Slice asparagus on the bias into 1-inch long pieces. Add to the bowl of orzo and peas.
Step 4: Add remaining pasta salad ingredients along with remaining half of dressing and toss to combine. Serve at room temperature.
Recipe Variations
- Make gluten-free: Use DeLallo Gluten Free Orzo or your favorite GF small pasta shape.
- Add protein: Turn this asparagus pasta salad into a full meal by adding chickpeas, grilled chicken, shrimp, or salmon. You can also mix in crispy bacon or pancetta for extra savory richness.
- Nut-free option: Skip the almonds or replace them with toasted sunflower seeds or pumpkin seeds for similar crunch.
- Swap the herbs: Not a dill fan? Try fresh basil, chives, or even a little tarragon for a slightly different flavor profile.
- Boost the veggies: Toss in arugula, baby spinach, or sautéed zucchini to lean further into a satisfying spring meal.
Make-Ahead and Storage Tips
- Make-ahead: The dressing can be made up to 3 days in advance. Store in the refrigerator until ready to use.
- Store: Refrigerate leftovers in an airtight container for up to 4 days. The orzo will continue to absorb the dressing, so you may need to toss it with extra oil or lemon juice before enjoying leftovers. If you’re planning for multiple days, consider storing the toasted almonds separately so they maintain their crunch.
- Refresh before serving: Bring the salad out of the fridge about 15 to 20 minutes before serving to take the chill off.
More Popular Orzo Recipes
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Asparagus Orzo Pasta Salad
Equipment
- Mixing bowls
- Stockpot or saucepan
- Large skillet
Ingredients
- 1/2 cup sliced almonds
- 12 oz. dry DeLallo Orzo Pasta (about 2 scant cups)
- 1 cup frozen green peas
- 1 to 2 Tbsp. extra-virgin olive oil
- 1 lb. asparagus
- 3/4 cup pitted DeLallo Castelvetrano Olives, crushed and coarsely chopped
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh dill
- 1/2 cup freshly grated or shaved Parmigiano-Reggiano cheese
- Optional add-in: crispy bacon or pancetta, diced
Lemon-Shallot Dressing
- 3 Tbsp. minced shallots
- 1 tsp. lemon zest plus 1/4 cup fresh lemon juice (from 2 lemons)
- 1 tsp. Dijon mustard
- 1/2 tsp. kosher salt + 1/4 tsp. cracked black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Prepare Dressing: Combine shallots, lemon zest and juice, Dijon mustard, salt, and black pepper in a small mixing bowl. Drizzle in the olive oil while whisking constantly until the dressing is emulsified. Alternatively, combine everything in a mason jar and shake well to combine. Set aside.
- Toast Almonds: Heat a large skillet (no oil needed) over medium heat. Add almonds and toast until golden brown and fragrant, stirring or shaking the pan frequently to prevent burning, about 3 to 4 minutes. Transfer to a bowl and set aside. (Note: you can also toast the almonds ahead of time in a 325ºF oven for 7 to 10 minutes.)
- Boil Orzo and Peas: Bring a medium-large saucepan or stockpot of generously salted water to a boil. Add orzo and cook until al dente, according to package instructions. During the final minute, add green peas. Drain the orzo and peas and rinse with cool water. Transfer to a large mixing bowl and add half of the dressing; toss well to combine.
- Sauté Asparagus: Snap off and discard the tough bottoms of the asparagus spears. Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add half of the asparagus, placing them in a single layer, and cook, undisturbed for 2 to 3 minutes, until browned. Toss and continue cooking for 2 to 3 more minutes, depending on thickness, until asparagus is crisp-tender. Transfer to a cutting board and repeat with remaining half of asparagus, adding extra oil as needed.Once all asparagus is cooked, season the spears with 1/2 tsp. salt. Slice asparagus on the bias into 1-inch long pieces, and add to the mixing bowl of orzo and peas.
- Assemble: Add remaining pasta salad ingredients (olives, toasted almonds, parsley, dill, and Parmigiano-Reggiano) along with remaining half of dressing and toss well to combine. Season with additional salt and cracked black pepper to taste. Serve at room temperature.
Notes
- Make-ahead: The dressing can be made up to 3 days in advance. Store in the refrigerator until ready to use.
- Store: Refrigerate leftovers in an airtight container for up to 4 days. The orzo will continue to absorb the dressing, so you may need to toss it with extra oil or lemon juice before enjoying leftovers. If you’re planning for multiple days, consider storing the toasted almonds separately so they maintain their crunch.
- Refresh before serving: Bring the salad out of the fridge about 15 to 20 minutes before serving to take the chill off.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
