Green Goddess Orzo Salad

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For the Green Goddess Dressing:

1 1/4 cups packed fresh watercress (or baby spinach)

3/4 cup packed fresh parsley

1/4 cup roughly chopped fresh dill

1/4 cup roughly chopped fresh tarragon

3 tablespoons roughly chopped fresh chives

2 teaspoons capers

1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice

1 small clove garlic

1/2 small shallot

Pinch of sugar

4 teaspoons white wine vinegar

1 1/2 teaspoons Dijon mustard

3/4 cup mayonnaise

1/4 cup sour cream

Kosher salt and freshly ground pepper

For the Orzo Salad:

8 ounces cooked orzo

3/4 cup cooked frozen peas

6 ounces marinated artichoke hearts, preferably grilled, drained and chopped (from a 14.5-ounce jar)

1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the diagonal

1 1/2 cups sugar snap peas (about 6 ounces), strings removed and thinly sliced on the diagonal

Freshly ground pepper

1/4 cup roughly torn fresh dill