{"id":13921,"date":"2022-04-15T08:00:29","date_gmt":"2022-04-15T12:00:29","guid":{"rendered":"https:\/\/frommybowl.com\/?p=13921"},"modified":"2023-03-31T11:38:51","modified_gmt":"2023-03-31T15:38:51","slug":"spring-orzo-salad-peas","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/spring-orzo-salad-peas\/","title":{"rendered":"Spring Orzo Salad with Peas and Lemon Vinaigrette"},"content":{"rendered":"

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.<\/span><\/i><\/p>\n

This Spring Orzo Salad with Peas and Lemon Vinaigrette<\/strong> is a nourishing spring-inspired pasta salad that\u2019s perfect for meal prep, lunch, or a light, refreshing dinner al fresco. The crisp vegetables and fresh herbs are packed with bright spring flavors that mix perfectly with the chewy orzo and tangy lemon dressing!<\/span><\/p>\n

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INGREDIENTS + INSPIRATION<\/strong><\/h2>\n

Orzo pasta salad is one of my favorite dishes to enjoy in the warmer months – I think the medley of so many different flavors and textures makes it the most refreshing meal! The hearty orzo, crisp radishes, and sweet green peas, topped with fresh parsley & mint leaves, nutty almonds, the perfect combination of taste and texture! <\/span><\/p>\n

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Plus, let’s not forget about the lemon vinaigrette – this simple mixture of lemon juice, olive oil, garlic, and salt gets shaken together in a jar for a quick & easy dressing! Plus there are two options – <\/strong>you can leave the lemon zest out for a milder flavor, or keep it in to make things really bright and zippy.<\/p>\n

HOW TO MAKE SPRING ORZO SALAD <\/strong><\/h2>\n

This pasta salad recipe can easily be customized to your liking by adding other fresh (or roasted!) veggies. Shredded carrot, corn, green onions, oven-roasted sweet potatoes, or protein-packed chickpeas would all make delicious additions! Customize the crunch if you’d like and swap out the almonds for buttery pine nuts or walnuts. And don’t be afraid to change up the herbs in this dish either – fresh dill or basil would also be yummy here \ud83d\ude42 <\/span><\/p>\n

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  1. Add<\/b> the orzo to a pot of boiling salted water and <\/span>cook<\/b> until tender, <\/span>adding<\/b> the peas towards the end. <\/span>Drain<\/b> and <\/span>rinse<\/b> with cold water.<\/span><\/li>\n
  2. Combine<\/b> oil, lemon juice, garlic, salt, and pepper in a jar and <\/span>shake<\/b> until emulsified.<\/span><\/li>\n
  3. Transfer<\/b> the cooked orzo and peas to a bowl, then <\/span>add<\/b> the radishes, parsley, mint, and almonds, <\/span>pour<\/b> in the dressing, and <\/span>toss<\/b>.<\/span><\/li>\n
  4. Chill<\/b> in the fridge for half an hour or <\/span>enjoy<\/b> immediately!<\/span><\/li>\n<\/ol>\n

    This salad is perfect for meal prep because it only gets better in the fridge overnight, and the radishes will stay crispy even after a few days! I would recommend mixing the salad with only half of the dressing and adding a little more just before serving each day.<\/p>\n

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    COOKING TIPS + FAQ:<\/strong><\/h2>\n