Description
A bright and easy pasta salad that captures the essence of spring, featuring orzo, fresh veggies, and a tangy dressing.
Ingredients
Scale
- 2 cups dry orzo
- 1 cup fresh peas (or thawed frozen peas)
- 1 cup halved cherry tomatoes
- 1 small cucumber, diced
- 1/2 cup crumbled feta or cubed fresh mozzarella
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook 2 cups of orzo for 8–10 minutes, or until al dente. Drain and rinse under cold water to stop cooking.
- While the orzo cools, whisk together olive oil, lemon juice, white wine vinegar, minced shallot, Dijon, and garlic. Add salt and pepper to taste. Taste and adjust; you want a bright, tangy dressing.
- Toss cooked orzo with the dressing, then fold in peas, tomatoes, cucumber, red onion, and herbs. Add feta or mozzarella and gently combine.
- Chill the salad for at least 30 minutes to let flavors meld. Taste again before serving and add more lemon or salt if needed.
- Garnish with extra herbs and a drizzle of olive oil right before serving.
Notes
Make the dressing up to 48 hours ahead and store in the fridge. Combine everything the day you serve for the freshest texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg