This Spring Orzo Salad with Peas and Lemon Vinaigrette is a bright & fresh medley of flavors and textures! The perfect wholesome vegan dish for refreshing lunches or meal prep.
For the Salad:
- 1 1/2 cups (300 g) dry orzo*
- 1 tablespoon salt
- 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
For the Lemon Vinaigrette:
- 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)
- Cook the Orzo: Bring a large pot of water to a boil and add in the tablespoon of salt. Add the orzo to the pot and cook for 5 to 7 minutes, then add the fresh peas and cook for an additional 2 to 3 minutes, until both the orzo and peas are tender. Drain and rinse with cold water until cool.
- Make the dressing: add the oil, lemon juice, garlic, salt, pepper, and optional lemon zest to a small jar. Seal the jar and shake vigorously until emulsified; set aside.
- Assemble: Transfer the orzo and peas to a large bowl, then add in the radishes, parsley, mint, and almonds. Pour the dressing over the salad and toss until well-combined. Season with additional salt and pepper to taste, if necessary
- Serve: Serve immediately, or place in the fridge for at least 30 minutes and serve cold. Leftovers will keep in the fridge for up to 5 days.
- Orzo: orzo is essentially a short pasta, so if you can’t find it, feel free to use another short pasta shape instead! For my gluten-free friends: use gluten-free orzo, or another short pasta shape.
- Peas: I like to use fresh peas in this recipe as they are firmer and have a better crunch, but you can use frozen too. If you choose to use frozen, simply add them to the colander before pouring the orzo + hot pasta water into it; the hot water will thaw the peas and you’ll be good to go!