Spring Orzo Pasta Salad with Tooksie’s Sweet Pucker Dressing
Chef Alexa
4-6
10 minutes
10 minutes
Mediterranean
Lunch
This bright and fresh Spring Orzo Pasta Salad is bursting with seasonal veggies, tender herbs, and creamy feta – all brought together by Tooksie’s Sweet Pucker Dressing. The tangy-sweet zing of the dressing pairs beautifully with crisp asparagus, sweet peas, and peppery arugula. Bonus: it holds up well for meal prep, and you can even toss in some grilled chicken or shrimp for a heartier meal. Let’s celebrate spring with a light salad that’s as delicious as it is vibrant. Trust us – you’ll want to eat it on repeat!
Ingredients
8 oz orzo pasta (about 1 ¼ cups dry)
1 cup peas (fresh or frozen and thawed)
1½ cups asparagus, chopped into bite-sized pieces
4–5 cups arugula (roughly 5 oz, loosely packed)
3 tablespoons fresh basil, chopped
3 tablespoons fresh mint, chopped
4 oz feta cheese, crumbled (about ¾ cup)
~1/3 cup Tooksie’s Sweet Pucker Dressing (plus more to taste)
salt and pepper, to taste
Directions
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Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain the orzo and set it aside to cool slightly.
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While the orzo cooks, heat a drizzle of olive oil in a skillet over medium heat. Add the chopped asparagus and sauté for 3–4 minutes until it’s tender-crisp (cooked but still bright green with a bit of crunch). Remove from heat.
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In a large bowl, combine the cooked orzo, sautéed asparagus, peas, arugula, chopped basil, mint, and crumbled feta cheese.
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Pour about 1/3 cup of Tooksie’s Sweet Pucker Dressing over the salad and toss everything together until evenly coated. Add more dressing if needed to lightly coat all the ingredients.
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Taste and season with salt and freshly ground black pepper as needed. Serve immediately, or cover and refrigerate for later – this salad tastes great cold and holds up well for next-day leftovers. Enjoy!
