Summer Orzo & English Pea Salad
Author
Ingredients
8 oz. uncooked orzo
1 cup fresh (or frozen) English peas
2 tbsp. fresh squeezed lemon juice
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
Black pepper, to taste
2 cups arugula
2 oz. feta, or more for topping
Directions
Cook orzo to al dente in salted water, about 9 minutes. With about 2 minutes remaining, add peas and cook until tender
Immediately transfer to a colander and run cold water over it until cooled
Meanwhile, fill a medium pot half full with water and bring to a boil
To make the dressing, combine lemon juice, olive oil, garlic, remaining 1/2 tsp. salt, and black pepper to taste
Transfer orzo and peas to a large bowl. Add arugula and dressing, and toss to combine. Fold in feta
Serve and enjoy!
