Orzo Salad with Peas, Radishes and Herbs

 Orzo Salad with Peas, Radishes and Herbs


1 ½ cups dried orzo 

1 teaspoon salt

1 cup fresh peas

6 radishes, thinly sliced

½ cup fresh parsley, chopped

¼ cup fresh mint, finely sliced

½ cup slivered almonds

½ cup crumbled feta cheese


Lemon Vinaigrette

¼ extra virgin olive oil

Zest of 1 lemon

3 tablespoons fresh lemon juice

1 clove of garlic, grated

½ teaspoon salt

¼ teaspoon pepper


Cook orzo according to packaged directions. Add fresh peas into the boiling water with the orzo for the last 3 minutes of cooking.  Drain and rinse under cold water.


In a mason jar or small bowl, combine the oil, lemon zest, lemon juice, garlic,  salt and pepper.  Seal jar and shake or whisk together in a bowl.


Place drained orzo, peas, sliced radishes, parsley and mint into a bowl. Pour dressing over the salad and toss.  Add more seasoning if necessary.  Sprinkle with feta cheese and serve immediately or refrigerate for up to 3 days.



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