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Refreshing Orzo Salad

Serves 8

There are many orzo salad recipes available, but I like this one best. It is easy, crunchy, and lasts for days. It is adapted from food writer Sheryl Julian’s version that appeared many years ago in the Boston Globe Sunday Magazine. I’ve tinkered with the recipe to suit the tastes of my family. Some people like it rather bland – other like slightly more bite (= more green onions, vinegar, salt, green pepper, etc.) I’ve also thought it might be good with some spicy shrimp, but have never tried it that way. See what works for you!


1 cup of frozen petite peas
1 pound orzo
1/3 cup olive oil
3 tablespoons white wine vinegar or white vinegar
7 or 8 medium size green onions – chopped – include the green
½ yellow pepper
½ red pepper
salt and pepper to taste
(Optional – ¼ cup fresh basil or fresh parsley)


Cook the orzo in boiling, salted water for 9-11 minutes — you want it tender but with still some bite. Drain it, rinse under cold water, drain again, let it cool, then transfer it to a large bowl.

Add the oil, vinegar, salt and pepper, and stir. Let the petite peas unthaw and run them under hot water for 2-3 minutes. Drain and add them to the salad.

Add the colorful chopped peppers, onion, and stir well. Refrigerate for at least 4 hours before serving, stir again and add your basil or parsley right before serving. I honestly think this salad tastes best the second day. It keeps well and should last for 3-4 days in the event you have leftovers!