Spring Orzo Pasta Salad with Tooksie’s Sweet Pucker Dressing
Chef Alexa
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Mediterranean
Author:
Chef Alexa
Servings
4-6
Prep Time
10 minutes
Cook Time
10 minutes
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
Cook the Orzo
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.
Sauté the Asparagus
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.
Combine the Salad
In a large bowl, combine the cooked orzo, sautéed asparagus, peas, arugula, chopped basil, mint, and crumbled feta cheese.
Dress and Toss
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.
Season & Serve
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!
Recipe Note
Add Protein: Turn this pasta salad into a fuller meal by adding grilled chicken, sautéed shrimp, or even chickpeas. They all pair wonderfully with the Sweet Pucker Dressing.
Greens Swap: If you’re not a fan of arugula’s peppery bite, you can swap it for baby spinach or mixed spring greens.
Cheese Options: Feta adds a nice tang, but you can substitute goat cheese for extra creaminess or fresh mozzarella pearls for a milder flavor.
Extra Veggies: Feel free to toss in other spring veggies like thinly sliced radishes or cucumbers for added crunch and color. Cherry tomatoes or bell peppers would be great additions in the summer months.
Make-Ahead Tip: This salad is a meal-prep hero! You can prepare all the components in advance. For the best texture, store the dressing separately and toss it with the salad right before serving. (But honestly, even when dressed, the arugula stays surprisingly fresh and flavorful the next day.)
Loved this recipe? We’d love to see your spring pasta salad creations! If you try this recipe, tag @Tooksies on social media so we can see and share your delicious results. Happy eating, bye Guys!
