Orzo and Pea Salad with Three Herbs


8 oz. dry orzo pasta
2 cups green peas (fresh or frozen, thawed)
1/3 cup diced red onion
1/3 cup loosely packed chopped parsley
1/3 cup loosely packed chopped basil
2 Tbsp. chopped mint 

1/2 cup NAKANO Seasoned Rice Vinegar Original or Roasted Garlic
2 Tbsp. olive oil
1 clove garlic, crushed
Grated peel of one lemon


Cook pasta according to package directions. Drain and rinse with cold water; set aside. Meanwhile, stir together dressing ingredients. In a medium-large bowl, combine pasta, peas, onion, parsley, basil and mint. Add dressing and toss to coat. Season with salt and fresh-ground pepper to taste. 

Makes about 7 cups. 

Tip: Because orzo is so tiny, use a wire mesh strainer to drain and rinse.


Per serving (1 cup): 212 calories, 7g protein, 37g carb, 5g fat, 0mg chol, 324mg sodium

Orzo and Pea Salad with Three Herbs
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