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 15minutes
Cook Time 12minutes
Total Time 27minutes
8ouncesdry orzo pastacooked according to package directions
2cupsgreen peasfresh or frozen, thawed
⅓cupdiced red onion or shallot
¼cuploosely packed chopped parsley
¼cuploosely packed chopped basil
½cupseasoned rice vinegar
Juice and zest of 1 lemon
⅓cupfreshly 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.