Lemony Mint Orzo Salad

Hi there!  Remember me?  I'm back!

It's been a while.  I know.  I'm sorry.  I'd like to tell you this kind of long hiatus won't happen again.  Unfortunately I can't make that kind of promise right now.  I'll try my hardest though.

Despite finally having my air conditioner installed, my apartment still feels like a bikram yoga studio some days.  Especially the past couple days.  So, I've been using the stove as little as possible.  And the oven, forget it, I can't bring myself to turn it on right now.  I find it kind of funny though, that as much as I complain about the heat at home, I haven't thought twice about throwing in my running shoes & heading out for a run on these humid 90-something degree days. 

I figured now was the perfect time to share this recipe with you, for many reasons....

(1) It's one of my favorite summer orzo salads

(2) Summer time = picnics galore.....and this, my friends, is guaranteed to be a picnic hit

(3) It requires minimal use of the stove

(4) I promised this recipe to one of my most loyal taste testers a while ago (better late then never, right!)

(5) Mint makes this salad really refreshing

(6) I still can't seem to get enough green veggies

(7) This salad is completely delicious

(8) And, what's not to love about a dish you can make in under 30 minutes

Right about now the greenmarket is brimming with delicious zucchini and summer squash.  Chopped in small pieces, these would also make a great addition to this salad!

Print Recipe

Lemony Mint Orzo Salad

1 cup orzo

2 tablespoons olive oil

1 cup peas, blanched

1 1/2 cups fresh baby spinach, chopped

10-12 fresh mint leaves, julienned

1 tablespoon lemon juice

zest of 1 lemon

1/4 feta cheese

salt & pepper, to taste

Cook orzo in a pot of salted boiling water until just tender, but still slightly firm, approximately 8-10 minutes.  Drain thoroughly.

To blanch peas... first, prepare a bowl filled with ice and cold water.  Bring a small pot of water to a boil.  Add peas to the boiling water and cook for approximately 1 minute.  Immediately transfer peas to the ice bath using a slotted spoon.  Shocking the peas with the ice bath immediately stops the cooking process (this means, no mushy peas) and keeps them vibrant green.

In a large bowl, combine orzo, olive oil, peas, spinach, mint, lemon juice, lemon zest, feta, salt & pepper.

Chill for about an hour, and serve.

Enjoy!