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: 6 ounces sugar snap peas, trimmed, cut into 3/4-inch pieces; 2 2/3 cups orzo (rice-shaped pasta; about 21 ounces); 1 1/4 cups cubed seeded tomatoes; 3/4 cup cubed seeded peeled cucumber; 1/2 cup chopped green onions; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh mint; 2 teaspoons finely chopped lemon peel; 1/4 cup fresh lemon juice; 2 teaspoons finely chopped lemon peel; 1 teaspoon minced garlic; 3/4 cup olive oil; 1 head Boston lettuce

Servings: persons

6 ounces sugar snap peas, trimmed, cut into 3/4-inch pieces
2 2/3 cups orzo (rice-shaped pasta; about 21 ounces)
1 1/4 cups cubed seeded tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil
1 head Boston lettuce

1
Bring large pot of salted water to boil.
2
Add sugar snap peas; cook 1 minute.
3
Using slotted spoon, transfer peas to strainer.
4
Rinse with cold water and drain.
5
Add orzo to same pot.
6
Boil until tender but still firm to bite, about 8 minutes.
7
Drain and cool.
8
Place orzo in large bowl.
9
Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley.
10
mint and lemon peel.
11
Season with salt and pepper.
12
Combine lemon juice, lemon peel and garlic in medium bowl.
13
Gradually whisk in olive oil.
14
Season to taste with salt and pepper.
15
Pour half of dressing over salad; toss to coat.
16
(Can be Made 6 hours ahead.
17
Cover salad and remaining dressing separately and chill.
18
Bring to room temperature before continuing.)
19
Toss salad with enough remaining dressing to coat generously.
20
Season with salt and pepper.
21
Line shallow serving bowl with lettuce.
22
Mount salad in bowl.

638

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 13 ingredients. The key ingredients include: 6 ounces sugar snap peas, trimmed, cut into 3/4-inch pieces, 2 2/3 cups orzo (rice-shaped pasta; about 21 ounces), 1 1/4 cups cubed seeded tomatoes, 3/4 cup cubed seeded peeled cucumber, 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