This recipe tastes as fresh and delightful as a sunny Spring day! With fresh shelled peas, an assortment of herbs, and tender grated carrots from the farmer’s market, this is a salad to remember all year long! This was created to make the most of spring vegetables and fresh herbs. Feel free to mix up the vegetable and herb combinations as you wish. It’s so versatile, you can enjoy this all year long. The barely cooked blanched vegetables are meant to showcase the best vegetables of the season with a slight crunch and the best flavor possible.
Herbed Carrot & Pea Orzo Salad- Fresh and Delicious!
Prep time
Cook time
Total time
A salad as fresh as the Spring season!
Author: Linda Davis
Recipe type: Salad, side dish
Cuisine: Californian
Serves:: 6 servings
Ingredients:
- 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
Directions:
- 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.
