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4.8 from 5 votes

Simple Vegan Spring Lemon Orzo Pasta Salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: pasta, Salad
Cuisine: gluten free optional, soy free, tree nut free
Servings: 6 servings
Author: Gena Hamshaw


  • 1 lb asparagus ends trimmed and cut into 1 1/2-inch pieces
  • 1 cup green peas fresh or frozen and thawed
  • 1 6 or 8-ounce jar marinated artichoke hearts
  • 1 1/2 cups cooked chickpeas 1 can chickpeas, drained and rinsed
  • 12 ounces about 1 3/4 cups orzo pasta*
  • 5 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoons finely chopped shallots
  • 1 small clove garlic grated (optional)
  • 1/4 teaspoon fine salt plus extra as needed
  • 1/8 teaspoon freshly ground black pepper plus extra as needed
  • 1/4 cup minced fresh dill
  • 1/2 cup finely chopped parsley
  • Optional: 2-4 tablespoons as desired vegan parmesan (I like the Go Veggie brand) or hempesan


  • Bring a large pot of salt water to boil. Add the orzo. Cook for about 8 minutes, or until the orzo is al dente and not quite ready. Add the asparagus pieces; cook for another 2 minutes. Add the peas and cook for 1 more minute. Drain the pasta and vegetables.
  • While the pasta water is coming to a boil, whisk together the olive oil, lemon juice and zest, shallots, garlic (if using), salt, and pepper.
  • When the pasta and vegetables are ready, transfer them to a large mixing bowl. Add the dressing and toss everything well to combine. Finally, fold in the chopped parsley and dill, along with the parmesan, if you like. Taste the salad and adjust salt and pepper as needed. Serve.


*Gluten free orzo can be used in place of regular orzo.
The pasta will keep overnight in an airtight container in the fridge. If you plan to store it before sharing, prepare as directed but leave out the fresh parsley. Right before serving, fold the parsley in.