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Orzo and Pea Salad

(3 Votes)

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:
  1. In a large bowl, combine the cooked pasta, green peas, onion, parsley, basil, and mint. 
     
  2. 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

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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!

Made this true to recipe and it is delicious!

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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