Orzo and Pea Salad
- SERVES
- 10
What a refreshing change from the "same old, same old" cold summer salads! Rice-shaped orzo pasta teams with garden-fresh ingredients for the perfect bring-along for your next picnic or grilling day!
What You'll Need
- 8 ounces dry orzo pasta, cooked according to package directions
- 2 cups green peas, fresh or frozen, thawed
- 1/3 cup diced red onion
- 1/3 cup loosely packed chopped parsley
- 1/3 cup loosely packed chopped basil
- 2 tablespoons chopped mint
- 1/2 cup seasoned rice vinegar (original or roasted garlic)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- In a large bowl, combine the cooked pasta, green peas, onion, parsley, basil, and mint.
- In a medium bowl, combine the seasoned rice vinegar, olive oil, garlic, lemon zest, salt, and pepper; whisk until well combined. Add to the pasta mixture and toss gently until well combined. Serve immediately or refrigerate until ready to chill.
Note
Recipe courtesy of Mizkan Americas
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Tammy
Nov 14, 2016
Two five star ratings and if it's good enough for a caterer, it is good enough for me. I am making this before Thanksgiving to test it...and if all goes well, it will be on my table at Thanksgiving. IT may say summer salad, but I always like a cold pasta salad to be served as well. The thing that makes me curious is the mint. Can't wait to try it!
RussoKL
Feb 17, 2012
I'm a Caterer & just made this Orzo/Pea Salad today for my banquet. It was very well received. If I make any changes in the future; I may boil orzo in lite Chicken Broth. And very slightly lessen the ratio of vinegar. Regardless ... a winning dish !!
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