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+ servings

Orzo and Fresh Pea Salad

Refreshing light salad with orzo, green peas, olive, onions and Feta cheese.
Course Main Course, Side Dish
Cuisine American, Mediterranean
Keyword feta, orzo, peas, salad
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Calories 418kcal


  • Medium pot
  • Large bowl


  • 8 ounces dry orzo pasta cooked according to package directions
  • 2 cups green peas fresh or frozen, thawed
  • cup diced red onion or shallot
  • 1 TBS olive oil
  • ¼ cup loosely packed chopped parsley
  • ¼ cup loosely packed chopped basil
  • ½ cup seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 clove garlic pressed
  • Juice and zest of 1 lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • cup freshly grated Parmesan Cheese
  • Parmesan Shavings for garnish


  • Cook the orzo according to the directions on the package but leave it a little al dente. Drain and allow to cool to room temperature.
  • In a small skillet heat 1 TBS olive oil. Gently cook the onion or shallot until just barely tender. Remove from heat and drain on a paper towel until cooled.
  • In a large bowl, combine the cooked pasta, green peas, onion, parsley, and basil, and grated parmesan.
  • In a small bowl, combine the rice vinegar, olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Whisk until well combined. Add to the pasta mixture and toss gently. Serve immediately or refrigerate until ready to serve. Add shaved parmesan for garnish.


Serving: 1Bowl | Calories: 418kcal | Carbohydrates: 57g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 437mg | Potassium: 408mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1016IU | Vitamin C: 36mg | Calcium: 148mg | Iron: 2mg