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Primavera Orzo with Lemon Feta Dressing

Primavera Orzo with Lemon Feta Dressing

Charlotte Hancey
Crunchy asparagus, spinach, peppery arugula, and orzo are tossed with a bright, tangy lemon feta dressing that makes you want to keep coming back for more.
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Side Dish
Servings 8


  • 1 lb orzo pasta
  • 1 lb asparagus, trimmed and cut in 2 inch pieces
  • 2 teaspoons olive oil
  • 2 cups baby spinach
  • 1 cup baby arugula
  • 1 tablespoon fresh oregano, chopped

For the Lemon Feta Dressing:

  • 1/2 cup olive oil
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 2-3 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • freshly ground black pepper, to taste


  • Cook orzo according to box directions. Rinse with cold water to cool down, drain, set aside.
  • Heat a large skillet to medium-high and add 2 teaspoons olive oil. Add asparagus and cook until crisp tender, about 3-5 minutes. Remove from pan and place on a plate to cool. 
  • Make dressing by adding all ingredients to a small bowl. Whisk until combined. 
  • In a large bowl add orzo, asparagus, spinach, arugula, oregano and dressing. Toss until combined well. Top with more feta if desired. Serve room temp or cold. 


  1. Will last for 3-4 days refrigerated. If leftovers become a little dry, just drizzle a little olive oil on and toss to "freshen up." 
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