Asparagus Orzo Pasta Salad
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.
Servings: 6
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
Serving: 1.5cups | Calories: 515kcal | Carbohydrates: 49g | Protein: 15g | Fat: 29g | Saturated Fat: 5g | Sodium: 810mg | Fiber: 7g | Sugar: 4.5g