Description
A fresh and vibrant Spring Orzo Salad featuring tender orzo pasta, sweet fresh peas, crunchy radishes, and fragrant herbs, all tossed in a zesty lemon vinaigrette. Perfect as a light lunch or a side dish packed with bright flavors and textures.
Ingredients
Orzo and Vegetables
- 1 1/2 cups (300 g) dry orzo
- 1 tablespoon salt (for boiling water)
- 1 1/2 cups (220 g) fresh peas
- 5-6 red radishes, thinly sliced
- 1/2 bunch parsley, chopped
- 1/4 cup (7 g) mint, thinly sliced
- 1/2 cup (45 g) slivered almonds
Lemon Vinaigrette Dressing
- 1/4 cup (60 ml) extra virgin olive oil
- Juice of 1 lemon (2 to 3 tablespoons)
- 1 clove of garlic, crushed
- 3/4 teaspoon sea salt
- Black pepper, to taste
- Optional: zest of 1 lemon (for a stronger lemon flavor)
Instructions
- Cook the Orzo: Bring a large pot of water to a boil and add a tablespoon of salt. Add the dry orzo to the boiling water and cook for 5 to 7 minutes. Then add the fresh peas and cook together for an additional 2 to 3 minutes, until the orzo and peas are tender. Drain the mixture and rinse thoroughly with cold water to cool and stop the cooking process.
- Make the Dressing: In a small jar, combine the extra virgin olive oil, fresh lemon juice, crushed garlic, sea salt, black pepper, and optional lemon zest for more zing. Seal the jar tightly and shake vigorously until the ingredients emulsify into a smooth vinaigrette. Set aside.
- Assemble the Salad: Transfer the cooled orzo and peas into a large bowl. Add the thinly sliced radishes, chopped parsley, mint, and slivered almonds to the orzo. Pour the prepared lemon vinaigrette over the salad and toss everything together until well coated and evenly mixed. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and Store: Serve the salad immediately for a lively fresh meal, or refrigerate it for at least 30 minutes to allow flavors to meld and serve chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, making it a convenient dish to prepare ahead.
Notes
- Rinsing the orzo and peas with cold water after cooking prevents them from becoming mushy and helps cool the salad quickly.
- The slivered almonds add a delightful crunch but can be substituted with toasted pine nuts or walnuts if preferred.
- Adding lemon zest enhances the bright citrus flavor; adjust according to your taste preferences.
- This salad is best enjoyed within 5 days when stored properly refrigerated.
- For a nuttier flavor, lightly toast the slivered almonds before adding them to the salad.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
