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Pea & Mint Orzo Pasta Salad Recipe

This bright and refreshing summer orzo pasta salad recipe is super easy to make, and
so light and tasty that you will find yourself being asked to bring it to every
picnic or backyard summer BBQ that you attend.

Prep Time30 mins
Cook Time8 mins
Total Time38 mins
Course: Side Dish
Keyword: Pasta Salad
Servings: 8


  • Medium Pot
  • Large Bowl
  • Measuring Cups & Spoons
  • Food Chopper
  • Lemon Zester
  • Mixing Spoons


  • 1 1/2 Cups Uncooked Orzo Pasta
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Medium Fresh Lemons
  • 1 Cup Fresh or Frozen Peas
  • 1 Medium Red Onion
  • 1 Cup Feta Cheese Cut into small cubes
  • 1/2 Cup Loosely Packed Mint Leaves Finely chopped
  • 1 Tsp Sea Salt
  • 1 Tsp Ground pepper


  • Cook the pasta in salted water until al dente
  • Rinse thoroughly under cold water, then drain thoroughly. You will end up with about 3 cups cooked pasta.
  • Immediately toss the pasta with the olive oil and the lemon juice. The pasta itself will absorb both the lemon juice and the oil. This can be done up to a day in advance.
  • Cook the peas very briefly (one minute in boiling water) and rinse under cold water and drain thoroughly.
  • Toss the peas and mint with the pasta.
  • Add salt and pepper (you can add more or less to suit your personal taste)
  • Fold in the lemon zest
  • Add the finely chopped red onions
  • Add Feta Cheese (skip this step or substitute with Vegan cheese to remain Vegan-friendly)
  • Chill the salad in the refrigerator for at least an hour but up to 12 hours, then serve, tossing again before it goes to the table.