Orzo Salad with Green Peas and Artichokes Recipe

Name: Orzo Salad with Green Peas and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces uncooked orzo; 3/4 cup pine nuts; 1 1/2 cups frozen green peas, thawed; 1/3 cup finely chopped fresh basil (about 1 ounce before removing stems) or 2 tablespoons dried, crumbled; 3 tablespoons cider vinegar; 1 14.5-ounce can artichoke quarters, drained and cut in half lengthwise; 1 7.2-ounce bottle roasted red bell peppers, drained and chopped; 1 2.5-ounce can sliced black olives, drained; 1/4 cup snipped fresh parsley (Italian, or flat-leaf, preferred) (optional); 2 teaspoons olive oil (extra-virgin preferred); 1/8 teaspoon salt; Pepper to taste

Servings: persons

6 ounces uncooked orzo
3/4 cup pine nuts
1 1/2 cups frozen green peas, thawed
1/3 cup finely chopped fresh basil (about 1 ounce before removing stems) or 2 tablespoons dried, crumbled
3 tablespoons cider vinegar
1 14.5-ounce can artichoke quarters, drained and cut in half lengthwise
1 7.2-ounce bottle roasted red bell peppers, drained and chopped
1 2.5-ounce can sliced black olives, drained
1/4 cup snipped fresh parsley (Italian, or flat-leaf, preferred) (optional)
2 teaspoons olive oil (extra-virgin preferred)
1/8 teaspoon salt
Pepper to taste

1
Prepare the orzo using the package directions, omitting the salt and oil.
2
Pour into a colander and rinse under cold running water for 30 seconds to stop the cooking process and cool quickly.
3
Drain well.
4
Meanwhile, in a medium skillet, dry-roast the pine nuts over medium-high heat for 1 to 2 minutes, or until just fragrant, stirring frequently.
5
Remove from the skillet so they dont burn.
6
In a large bowl, stir together the peas, basil, and vinegar.
7
Add the artichokes, bell peppers, olives, and parsley, tossing well.
8
Add the orzo, oil, salt, and pepper to the artichoke mixture, tossing well.
9
Serve or cover and refrigerate for up to 24 hours to serve chilled.
10
To bring water to a boil quickly, start with hot tap water and cover the pot.
11
(Per Serving)
12
Calories: 264
13
Total Fat: 11.0g
14
Saturated: 1.5g
15
Trans: 0.0g
16
Polyunsaturated: 3.5g
17
Monounsaturated: 5.0g
18
Cholesterol: 0mg
19
Sodium: 382mg
20
Carbohydrates: 35g
21
Fiber: 4g
22
Sugars: 5g
23
Protein: 10g
24
Dietary Exchanges
25
2 Starch
26
1 Vegetable
27
1/2 Very Lean Meat
28
2 Fat

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces uncooked orzo, 3/4 cup pine nuts, 1 1/2 cups frozen green peas, thawed, 1/3 cup finely chopped fresh basil (about 1 ounce before removing stems) or 2 tablespoons dried, crumbled, and more.

Yes, Orzo Salad with Green Peas and Artichokes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Orzo Salad with Green Peas and Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions