Wednesday, October 5, 2011

Mint Orzo Salad

The other night when I cooked orzo to go with my Zucchini Patties, I just cooked the entire 1 pound bag. We ate it for 2 meals and then I used the rest in this yummy, refreshing salad that's perfect for lunch. I saw the recipe on AllRecipes and knew it was something I would love because it has 4 of my favorite things: pasta, lemon, mint and most of all... PEAS! I am a lifelong lover of peas. Only fresh or frozen though, canned ones are evil. Story time: when I was in second grade I wrote and illustrated a short story that was published through the school. There was an "about the author" section and much to the surprise of many kids (and adults) who read it, my two favorite foods were listed as macaroni and cheese and peas. The lady who typed up the page even put several exclamation points in parentheses after it. I'm well aware that many people hate peas for some reason, but I am definitely not one of them!

Quick note: You definitely want to mince the mint leaves finely for this one. If you don't, the salad will have a distinct... leafy quality to it. Ahem.

Mint Orzo Salad

3 C cooked orzo
1 1/2 C frozen peas, thawed
5 fresh mint leaves, minced finely (or to taste)
2 T lemon juice
1 T olive oil
3/4 t salt
1/4 t onion powder or 1/4 C sliced green onion
sprinkle black pepper

Combine everything in a bowl and serve cold.

Yield: 3-4 servings

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