Orzo Salad With Vegetables And Herbs Recipe

Name: Orzo Salad With Vegetables And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 6 ounces sugar snap peas to 8, trimmed, cut into 3/4-inch pieces; 2 2/3 cups orzo; 1 1/4 cups diced tomatoes; 3/4 cup cucumber diced peeled; 1/2 cup green onions chopped, including 2 inches of green stem; 1/4 cup fresh flat leaf parsley chopped; 1/4 cup chopped fresh mint; 2 teaspoons grated lemon zest finely; 3 tablespoons fresh lemon juice; 1 1/2 teaspoons grated lemon zest; 1 teaspoon minced garlic; 1/2 cup olive oil; salt; freshly ground black pepper; 1 head Boston lettuce optional

Servings: persons

salt
6 ounces sugar snap peas to 8, trimmed, cut into 3/4-inch pieces
2 2/3 cups orzo
1 1/4 cups diced tomatoes
3/4 cup cucumber diced peeled
1/2 cup green onions chopped, including 2 inches of green stem
1/4 cup fresh flat leaf parsley chopped
1/4 cup chopped fresh mint
2 teaspoons grated lemon zest finely
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon zest
1 teaspoon minced garlic
1/2 cup olive oil
salt
freshly ground black pepper
1 head Boston lettuce optional

1
To make the salad: Bring a large pot of salted water to boil. Add sugar snap peas; cook 1 minute, then transfer peas to a strainer with a slotted spoon. Rinse with cold water and drain. Add orzo to the same pot. Boil until tender but still firm to bite; about 8 minutes. Drain and cool.
2
In a large nonreactive bowl, mix together orzo, sugar snap peas, tomatoes, cucumber, green onions, parsley, mint, and lemon zest.
3
To make the dressing: Combine lemon juice, lemon zest, and garlic in a medium bowl. Gradually whisk in olive oil. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
4
Pour enough dressing over the salad to coat well. You may have a little dressing left over. Season salad with salt and pepper, if needed. (The salad can be made 1 hour ahead. Do not let it sit longer, or the peas and onions will start to lose their bright color. Cover salad and refrigerate. Bring to room temperature before serving.)
5
To serve, line shallow serving bowl with lettuce leaves, if you desire. Mound salad in bowl.

504

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: salt, 6 ounces sugar snap peas to 8, trimmed, cut into 3/4-inch pieces, 2 2/3 cups orzo, 1 1/4 cups diced tomatoes, and more.

Yes, Orzo Salad With Vegetables And Herbs 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 Vegetables And Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions