Recipe Contributed By What Molly Made

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Spring Asparagus Salad with Crispy Split Peas and Dill Pesto Vinaigrette

Prep Time 15 minutes
Cook Time 20 minutes



  • 8 ounces orzo, gluten-free, if needed
  • 2 Tbsp olive oil, divided
  • 1 pound asparagus, trimmed and sliced into 2-inch pieces
  • 4 ounces feta, crumbled
  • 1 cup green or yellow split peas, rinsed and soaked overnight
  • 3 cups baby arugula


  • 1/2 cup extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 2-3 Tbsp lemon juice
  • 2/3 cup fresh dill
  • 3 cloves garlic
  • 1 tsp kosher salt
  • 1/4 cup parmesan cheese


  • Rinse and soak dry peas overnight. Drain and rinse thoroughly. 
  • Cook the orzo according to the package directions.  
  • Sear the asparagus with one tablespoon of olive oil in a skillet over medium heat for 4-5 minutes until it’s bright green and tender then remove and cool.  
  • In the same pan, add another tablespoon of oil then add the dry peas, salt, garlic powder, and pepper, and crisp them up for 7 to 8 minutes over medium high heat. Stir frequently so they don’t burn! 
  • Put all the dressing ingredients in a blender and blend until smooth, about 30-45 seconds.  
  • Add the orzo and asparagus to a bowl with half of the pesto dressing and toss it well.  
  • Add the crumbled feta and arugula and toss with the rest of the pesto.  
  • Finish it off with the crispy split peas and extra herbs. Enjoy!