We made a bright herb condiment today—basil, cilantro, parsley, garlic, lemon zest, lemon juice and olive oil—then tossed it with pasta, and the result was delightful. It’s light, simple, and full of fresh flavor—exactly the kind of dish you want on a hot day.
This herb mix acts like a bold gremolata but goes further with parsley and cilantro plus a splash of lemon and a pinch of red pepper flakes. It’s versatile: use it on grilled chicken, steak, seafood, or mixed into grains and salads.
If you’re ready for all the herbs, save that condiment recipe on its own. But for an extra-easy, crowd-pleasing dish, stir the herb mix into cooked orzo and add peas for color and texture.
That vivid green is joyful—this salad feels like spring and summer in a bowl.
On a personal note: we recently found a new rental and signed a lease, so we’ll be moving August 1st. It’s bittersweet leaving our small, cozy house, but we’re excited for more space and a better kitchen. If anyone wants to help pack, orzo salad is on the menu!
Have a great rest of your week!
Herbed Pea and Orzo Salad
5 from 2 reviews
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 5 servings
Ingredients
Scale
- 1 pound box orzo pasta
- 1 cup finely chopped herbs (roughly equal parts basil, cilantro, and parsley)
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 1/8 teaspoon lemon zest
- 1 clove garlic, grated
- 1 pinch red pepper flakes
- 1.5 cups frozen peas, thawed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Bring a large pot of salted water to a boil—salt it so it tastes like the ocean.
- Add the orzo and cook until al dente (about 9–10 minutes, or follow package directions).
- While the orzo cooks, make the herb condiment: in a bowl combine the chopped herbs, olive oil, lemon juice, lemon zest, grated garlic, and red pepper flakes. Stir and season with salt and pepper.
- When the orzo is done, drain it in a colander and rinse with cool water until the pasta is cold.
- In a large bowl, combine the cooled orzo with the herb condiment, thawed peas, onion powder, and garlic powder. Stir to combine and taste for salt and pepper—adjust as needed. Depending on how much salt was in the cooking water, you may need to add more.
*This recipe is vegan*
Nutrition information is for a 1 1/2 cup serving of the orzo salad.
If you make this or any of my recipes, tag your photo on Instagram with #thegarlicdiaries—we love seeing your versions.
More pasta salad ideas to try:
Grilled Spring Veggie Pasta Salad
Pasta Salad with Creamy Avocado Sauce
Cold Soba Noodle Salad