Asparagus Pasta Salad for Two

The asparagus and snap peas are blanched briefly, just long enough to turn vivid green and lose their raw edge without going soft. Everything else is raw, crisp, and cut to roughly the same size so the salad eats evenly. Feta crumbled over the top adds a saltiness that the vinaigrette doesn’t need to provide. Mint and dill together give the bowl an herbal freshness that makes it taste like the best version of spring in a bowl.

The orzo holds the dressing well and doesn’t turn to mush if the salad sits for a few minutes before you eat. This is a recipe that works just as well for a quiet lunch as it does go well alongside grilled chicken, salmon, or a picnic-style dinner.

_{This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.}

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Salad ingredients

• Asparagus
• Snap peas – sugar peas will also work, but they ‘snap’ less.
• Green peas
• Cucumber – whatever one you like, Persian or English.
• Radishes
• Orzo pasta – or other small pasta.
• Feta cheese – goat cheese will work as well.
• Dill
• Mint

Dressing ingredients

• Olive oil
• White wine vinegar
• Maple syrup
• Dijon mustard
• Salt & pepper

Why These Ingredients Work Well Together

• While asparagus add a fresh, slightly earthy flavor, the green peas and snap peas add extra sweetness. The vegetables are blanched, shocked and dried, preserving color and crunch. The crispness of the vegetables complements the softness of the pasta, providing a satisfying balance of textures.
• The radishes and cucumber bring even more freshness, due to high water content of both and it adds another dimension to the overall texture of the salad. The red skin of the radishes stands out in the salad. Radishes’ peppery flavor, spicy flavor contrasts with the flavor of the green vegetables and keeps a nice balance with the salty feta.
• This salad is highly customizable.
• Left-overs can be kept easily and thus the salad is a great meal-prep options if you’re into meal prepping. (Please keep dressing and herbs separate from salad).

How to Make Asparagus Pasta Salad

Step 1 – Prepare the ingredients.

Step 2 – Bring a pot of water and salt to boil.

Don't Miss a Single Great Recipe!

First Name:

Email address:

Leave this field empty if you're human:

• Add the asparagus and cook for about 1 minute. Remove the asparagus from the boiling water with a slotted spoon and plunge them into the ice bath.
• Bring the same water back to a boil and add the green peas and snap peas. Cook both peas for 1-2 minutes, remove them and add them to the ice bath as well.
• Drain the veggies from the ice bath and pat them dry gently with a towel. Make sure not to forget this step, the dressing will not cling to wet vegetables.
• Bring the same water back to a boil again and add the orzo. Cook the pasta according to the directions on the packaging. Drain and cool.

Step 3 – Make the dressing by adding to a small jar, the olive oil, white wine vinegar, maple syrup, Dijon mustard and salt & pepper. Whisk or shake until well combined.

Step 4 – To a large bowl, add asparagus, green peas, snap peas, radishes, cucumber, herbs, and orzo.

Step 5 – Serve salad in individual bowls or in one larger bowl for two.

Enjoy !