Spring Pea and Mint Salad
A vibrant and refreshing salad celebrating the fresh flavors of spring, combining tender peas, fragrant mint, creamy feta, and hearty orzo pasta, all tossed in a bright lemon vinaigrette. Perfect as a light yet satisfying main course.
by Basil RouxIngredients
- •1 cup orzo pasta
- •2 cup fresh or frozen peas, thawed if frozen
- •4 oz feta cheese, crumbled
- •0.5 cup fresh mint leaves, finely chopped
- •6 medium radishes, thinly sliced
- •1 large shallot, finely minced
- •1 large lemon, juiced and zested
- •0.3 cup extra virgin olive oil
- •1 tablespoon white wine vinegar
- •1 teaspoon honey or maple syrup
- • to taste salt
- • to taste freshly ground black pepper
- •0.3 cup pine nuts, lightly toasted
Instructions
- 1
Cook the orzo pasta according to package directions until al dente. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside to cool completely.
- 2
If using fresh peas, blanch them in boiling salted water for 1-2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well. If using frozen peas, simply thaw them.
- 3
In a small bowl, whisk together the lemon juice, lemon zest, extra virgin olive oil, white wine vinegar, honey or maple syrup, minced shallot, salt, and freshly ground black pepper until well combined. Taste and adjust seasoning as needed.
- 4
In a large mixing bowl, combine the cooled orzo, blanched/thawed peas, crumbled feta cheese, chopped fresh mint, and thinly sliced radishes.
- 5
Pour the dressing over the salad ingredients. Toss gently to ensure all components are evenly coated.
- 6
Add the toasted pine nuts and toss once more. Serve immediately, or chill for at least 30 minutes for flavors to meld. If chilling, give it another gentle toss before serving.
Chef's Tips
- 💡For best flavor, use fresh peas when in season. If using frozen, ensure they are fully thawed and drained.
- 💡Adjust the amount of mint to your preference; fresh mint is key for this salad's signature flavor.
- 💡To make this salad ahead of time, prepare the dressing and ingredients separately. Combine and toss with the dressing just before serving to keep the vegetables crisp and the orzo from becoming too soft.
- 💡For added protein, consider adding grilled chicken, shrimp, or halloumi cheese.
- 💡A handful of baby arugula or spinach can be added to the salad for extra greens and volume.
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