Orzo salad

30 min
- Preparation 15 min
- Cooking 15 min

Ingredients

2 People

For the Salad:
1 cups Dry orzo
1 Lemon zest
6 Mint leaves, finely chopped
6 Basil leaves, finely chopped
1 cups Arugula (ruccula)
0.5 cups Frozen peas, thawed
0.5 Cucumber, diced
For the Sauce:
0.25 cups Soy yogurt
1 Lemon juice
Salt & pepper to taste
For Serving:
0.5 Lemon zest

Preparation

Step 1

For the orzo salad: Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside to cool. Zest one lemon and set it aside. Roll the mint leaves and basil leaves into tight bundles and cut them into thin strips (chiffonade). In a large bowl, combine the cooled orzo, lemon zest, chiffonade mint and basil, arugula, thawed peas, and diced cucumber.

cups Dry orzo

Lemon zest

Mint leaves, finely chopped

Basil leaves, finely chopped

cups Arugula (ruccula)

cups Frozen peas, thawed

Cucumber, diced

Step 2

For the sauce: In a small bowl, mix together the soy yogurt, lemon juice, salt, and pepper until well combined.

cups Soy yogurt

Lemon juice

Salt & pepper to taste

Step 3

For serving: Pour the sauce over the salad ingredients and toss gently to coat everything evenly. Divide the salad between two plates. Sprinkle the zest of ½ lemon over the top of each serving for an extra burst of citrus flavor.

Lemon zest