Lemon Asparagus Pasta Salad with Chickpeas

A delicious pasta salad made with chopped asparagus, orzo, chickpeas, and a lemon vinaigrette. Tossed with fresh dill and optional feta and arugula, it’s the perfect spring meal or side dish.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Lunch, Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings people

Ingredients

Pasta Salad

▢ 1 bunch asparagus
▢ 1 tbsp extra virgin olive oil
▢ ½ bunch fresh dill, chopped
▢ 1 ½ cups dry orzo
▢ 1 19 oz can chickpeas, rinsed and drained
▢ ⅓ cup lemon vinaigrette add up to ¾ cups if you like more dressing
▢ salt & pepper to taste

Optional Extras

▢ ¾ cups feta cheese use vegan if desired
▢ 2-3 large handfuls arugula

Instructions

Cooking

Cook the pasta al dente in salted boiling water according to package instructions.
Chop the asparagus into bite-sized pieces and cook in a skillet with olive oil on medium heat for 5-8 mins or until bright green and lightly charred. Remove from the pan and set aside to cool.
Once the pasta is cooked, rinse it under cool water to stop the cooking process.

Assembly

In a large mixing bowl, add the cooked pasta, asparagus, dill, chickpeas, and lemon vinaigrette. Season with salt and pepper to taste and toss to combine.
Top with crumbled feta and arugula if desired and give it a very gentle mix. Serve, and enjoy!

Notes

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

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