Description
This Mint & Pea Orzo Salad recipe is a refreshing and nutritious dish perfect for spring and summer. Packed with plant-based protein, fiber, and heart-healthy fats, it’s a delicious way to fuel your body and satisfy your taste buds. This recipe makes 2 large servings or 4 side services, scale up if needed.
Ingredients
Units
Scale
- 1 cup dry orzo
- 2 cups frozen petite peas
- 3 tbsp lemon juice (from 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1/3 cup chopped fresh mint
- optional: 1/4 cup chopped fresh basil
- Sea salt
Instructions
- Bring 4 cups of water to a boil in a medium pot. Add 1 tbsp of salt and the dry orzo. Cook for 6-7 minutes until al dente, or 1 minute less than the package instructions.
- In the last minute of cooking, add the frozen petite peas to the boiling water to defrost them. Drain the pasta and peas in a colander and rinse them with cool water to stop the cooking process.
- Add the orzo and peas to a large bowl. Dress with 3 tbsp of lemon juice, 2 tbsp of extra virgin olive oil, and a pinch of sea salt. Toss until everything is evenly coated.
- Add 1/2 cup of chopped fresh mint (and basil, if using) to the bowl and toss again. Taste and season with more salt if needed.
- It’s ready to eat as soon as you make it since you’ve rinsed the pasta to cool it down. Serve chilled or at room temperature. Enjoy!
Keeps in the fridge, covered, for up to 3 days.