Name: Orzo Salad with Peas and Apricots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1/2 lb (225 g) orzo (310 ml / 1 1/4 cups); 1/3 cup (75 ml) olive oil; 3 tablespoons (45 ml) lemon juice; 1 tablespoon (15 ml) whole-grain mustard; 2 cups (500 ml) frozen peas, thawed; 1/2 cup (125 ml) toasted almonds, chopped; 1/2 cup (125 ml) dried apricots, cut into small dice; 2 green onions, chopped; Salt and pepper

Ingredients

- 1/2 lb (225 g) orzo (310 ml / 1 1/4 cups)
- 1/3 cup (75 ml) olive oil
- 3 tablespoons (45 ml) lemon juice
- 1 tablespoon (15 ml) whole-grain mustard
- 2 cups (500 ml) frozen peas, thawed
- 1/2 cup (125 ml) toasted almonds, chopped
- 1/2 cup (125 ml) dried apricots, cut into small dice
- 2 green onions, chopped
- Salt and pepper

Preparation

- In a pot of salted boiling water, cook orzo until tender. Drain and oil lightly. Let cool.
- In a large bowl, combine oil, lemon juice and mustard. Add pasta and remaining ingredients. Toss well. Season with salt and pepper. Serve with grilled chicken or sandwiches.

Orzo Salad with Peas and Apricots

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Ingredients

Preparation

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