Herbed Carrot & Pea Orzo Salad- Fresh and Delicious!
Author: Linda Davis
Recipe type: Salad, side dish
Cuisine: Californian
Prep time:
Cook time:
Total time:
Serves:: 6 servings
- ½ C Lemon juice, freshly squeezed
- 3 t Lemon zest
- 8 ounces uncooked orzo pasta
- ¼ cup minced shallot or red onion
- 2 T Extra virgin olive oil
- 1 T Maille Dijon mustard
- ½ t Kosher sea salt
- ½ t Freshly ground black pepper
- 1 C Raw, shelled (or frozen) peas
- 1 C Finely grated peeled Carrots
- 1 C Assorted chopped fresh herbs (such as mint, chives, sliced green onions and flat leaf parsley)
- ½ cup sliced almonds, toasted
- Prepare pasta according to package directions.
- While pasta is cooking, whisk together lemon juice and zest, shallots, olive oil, mustard, salt, pepper, and lemon juice.
- -2 minutes before pasta is done cooking, add peas and carrots to hot water to blanch.
- Into a fine strainer in the sink, pour pasta vegetable water and rinse with cool water.
- Drain well.
- In a large bowl combine pasta vegetable mixture.
- Add lemon mixture and gently fold to combine.
- Cover with plastic wrap, and chill 1 to 48 hours.
- Before serving, add toasted almonds and stir.
- Taste mixture and adjust seasonings if necessary.
Recipe by My Sweet California Life at /herbed-carrot-pea-orzo-salad-fresh-and-delicious/
3.5.3208