Orzo Herb Salad

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Orzo Herb Salad

 

1 pound orzo pasta

8 ounces peas

2 stalks celery, trimmed and diced

1/2-ounce fresh oregano, chopped

1/2-ounce fresh chives, chopped

1/2-ounce fresh parsley, chopped

3 to 4 cloves garlic, minced

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

5 tablespoons lemon juice or juice of one lemon

2 to 3 plum tomatoes, diced

pinch of white pepper

pinch of salt

 

Cook orzo in lightly salted boiling water for 7 minutes or until cooked

through. Remove to a colander, drain, and rinse well with cold water.

Place orzo in a large serving bowl; then drizzle 1 teaspoon of olive oil

around the orzo and toss well. Cook the peas in slightly salted boiling

water for 1 to 2 minutes, drain, and rinse with cold water in a

colander. Mix peas and orzo together, slowly adding all the other

ingredients until well mixed. Add salt and white pepper to taste.

 

 

A mother of 7, I need to lay down.

 

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