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I came across this recipe on social media in a form of a short reel on Facebook, if I remember correctly. Gosh, these short reels really are designed for kids, or what?! I watched it once and then couldn’t find it again. So I had to work my memory – which, in the end, did an ok job, retrospectively speaking. I only remembered the main ingredients when I wanted to make it. Luckily, I worked it out in the end…. I’m not quite sure if this is EXACTLY what I watched being made (video being sped up and under strictly under 30 seconds), but I think I am close. Anyways, this Lemony Orzo Salad With Peas, Spinach and Feta Cheese – is very tasty, so whatever was in the recipe, doesn’t matter. I’m sharing my version of it! It’s a fantastic, simple and one-pot meal.
If you’re seeking a refreshing and vibrant dish that’s perfect for spring and summer, look no further than Lemony Orzo Salad with Peas, Spinach, and Feta Cheese. This light and zesty salad showcases the delightful combination of orzo pasta, fresh greens, and creamy feta, bringing together an array of flavors and textures that are both satisfying and nutritious. The bright, tangy lemon dressing ties everything together, making each bite a burst of sunshine. This dish is not only hassle-free to prepare but also a wonderful addition to any picnic, barbecue, or potluck. With its vibrant colors and delectable taste, it’s sure to impress your family and friends. Plus, it’s versatile enough to serve as a main course or a side dish. 
What Are The Main Ingredients of This Lemony Orzo Salad Recipe?
- Orzo: Italian pasta often used in salads, soups and stews
- Peas: plain, frozen garden peas, you probably have in your freezer
- Spinach: fresh spinach is the best, it will retain most of its nutrients by adding them as the last step
- Lemon: zero waste ingredient (well, nearly)! You’ll use the juice and the zest of a whole lemon
- Feta cheese: my favourite, very versatile salad cheese, goes well with all the Mediterranean flavours
- Spring onion: another zero waste ingredient, you can use the white and the green parts all the same, just wash it first
- Herbs: I used fresh parsley, but in my opinion other herbs such as mint, chives, dill or the combination of them would work well!
What is Orzo?
Orzo is a type of pasta that is shaped like a grain of rice, often found in Mediterranean cuisine. Its name derives from the Italian word for barley, which is what it resembles. Despite its rice-like shape, orzo is made from durum wheat, just like traditional pasta. This versatile ingredient can be used in a variety of dishes, from soups and salads to casseroles and side dishes.
How to Cook Orzo?
Cooking orzo is straightforward; it typically takes about 8 to 10 minutes to boil in salted water until it reaches an al dente texture. Its mild flavor allows it to absorb the tastes of the ingredients it’s paired with, making it an excellent addition to any meal.
How to Make Lemony Orzo Salad With Peas, Spinach and Feta Cheese
Here’s the step-by-step break down:
- In a shallow casserole pan, heat up the butter. Preferably, butter or vegan butter to use for creaminess and not olive oil.
- Chop up the spring onions (wash them first) into about half or one cm long pieces. Feel free to use up the entire onion for this. Will add taste and colour.
- Sautee the garlic and the spring onions for 5 minutes before adding the orzo. Stir around for half a minute, then add the veggie stock.
- Cook it just to the point where there is just a little stock liquid left, at which point you need to add the peas, fresh spinach leaves, lemon juice, lemon zest and herbs you use. Give it another 1-2 minutes till the frozen peas warm up (don’t let them turn wrinkly and pale!) and it’s ready.
- Crumble the feta cheese on the top of the dish evenly and serve immediately.
Variations of This Lemony Orzo Salad With Peas, Spinach and Feta Cheese Recipe
- Rice: an obvious swap, white rice instead of orzo, or even brown rice to make it healthier. Just cooked rice or you can cook it the same way in the same one pot, but cooking time will increase
- Shallots: you can swap the spring onions for shallots if there aren’t anything else at home
- Herbs: as I mentioned above: mint, chives, dill or the combination of them would work well
Refrigerating and freezing
You can store it in the fridge in 1-2 days and reheat it. I would say no to freezing, feta doesn’t freeze well.
Lemony Orzo Salad With Peas, Spinach and Feta Cheese
Ingredients
- 2 tbsp butter or vegan butter
- 150 g uncooked orzo pasta
- 500 ml vegetable broth
- 250 g fresh spinach leaves
- 1 lemon zested and juiced
- 3 cloves garlic
- 1 bunch spring onions
- 100 g frozen peas
- 100 g feta cheese crumbled
- handful fresh chopped parsley or some chive
Instructions
- In a shallow casserole pan, heat up the butter. Preferably, butter or vegan butter to use for creaminess and not olive oil.Chop up the spring onions into about half or one cm long pieces. Feel free to use up the entire onion for this. Will add taste and colour.Sautee the garlic and the spring onions for 5 minutes before adding the orzo. Stir around for half a minute, then add the veggie stock.Cook it just to the point where there is just a little stock liquid left, at which point you need to add the peas, fresh spinach leaves, lemon juice, lemon zest and herbs you use. Give it another 1-2 minutes till the frozen peas warm up (don't let them turn wrinkly and pale!) and it's ready.Crumble the feta cheese on the top of the dish evenly and serve immediately.
Check out my other summer recipes:
Watermelon, Spinach and Feta Cheese Salad with Basil Recipe – The Flavours of The Summer!
Lazy Ratatouille (Vegan Recipe)
5 Reasons to Eat Seasonal: Classic Italian Tomato Bruschetta Recipe
The Best Fermented Gherkins Recipe