Orzo Pea And Pepper Salad Recipes

ORZO, PEA, AND PEPPER SALAD

Steps:

• In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
• Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
• Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
• Cool to room temperature, stirring occasionally.

ORZO WITH CHICK PEAS

Steps:

• Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
• Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.

ORZO AND SNAP PEA SALAD

Steps:

• In a large pot of boiling salted water, cook orzo 5 minutes. Add sugar snap peas and squash. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes. Drain well; return to pot.
• Add lemon juice, olive oil, and Parmesan. Season generously with salt and pepper. Toss to combine.

ORZO WITH PEAS AND MINT

Steps:

• Cook orzo according to package directions. Melt butter in a medium saucepan over medium heat. Add shallot and lemon zest, and saute until translucent.
• Add peas, and cook until bright green and tender, adding a little water if shallots brown before peas are tender.
• Add cooked orzo, season with salt and pepper, and toss to combine. Remove from heat, and stir in mint.

ORZO AND PEPPERS

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.

ORZO SALAD WITH PEPPERS AND FETA

Steps:

• Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
• Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
• Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

ORZO AND SNAP PEA SALAD

Steps:

• In a large pot of boiling salted water, cook orzo 5 minutes.
• Add sugar snap peas and squash.
• Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes.
• Drain well; return to pot.
• Add lemon juice, olive oil, and Parmesan. Season with salt and pepper.
• Toss to combine and serve.

ORZO, PEA, AND PEPPER SALAD

Steps:

• In large bowl, whisk together the first 6 ingredients until well blended. Stir in the onions and bell pepper.
• Cook pasta for 6 min. Add the peas and cook until pasts is al dente and peas are tender-crisp, about 3 min. Drain thoroughly.
• Add orzo/pea mix to the vinegar mixture in the large bowl. Toss to coat. Cool to room temperature,stirring occasionally. Cover tightly and refrigerate.