Garden Pasta w/ Orzo, Carrots, Peas, Herbs

This was a popular thirty-some years back, when we first opened the deli. It still goes over well when I bring it to a potluck. One nice feature: it uses ingredients I usually have on hand–carrots and frozen peas. They give it color, and the sunflower seeds and pine nuts add a nice crunch.

Orzo Pasta Salad w/ Carrots, Peas, Pine NutsOrzo is a rice-shaped pasta. Rice could also be substituted for the pasta, making it gluten-free.

Serves 6-8 or so.

INGREDIENTS

  • 8 oz. orzo
  • Splash olive oil
  • 3/4 lb. carrots, peeled
  • 1/4 c. mayo
  • 1/2 tsp. pepper
  • 2.tsp. Vege-Sal
  • 1/2 TBS. rubbed, dry Italian herbs
  • pinch cayenne
  • Half bag (12 oz. size) green peas, frozen, thawed
  • 2/3 c. sunflower seeds
  • 1/3 c. pine nuts

Cook: > 8 oz. orzo

Drain and rinse pasta; let cool. Toss cooled pasta with: > splash olive oil

Steam or microwave until tender, then dice when cooled. Use: > 3/4 lb. carrots

In bowl, mix well: > 1/4 c. mayo > 1/2 tsp. pepper > 2 tsp. Vege-Sal > 1/2 TBS. rubbed, dry Italian herbs > pinch cayenne

Mix all ingredients in bowl, adding: > 12 oz. green peas, frozen, thawed > cooked, diced carrots > cooled pasta > 2/3 c. sunflower seeds > 1/3 c. pine nuts

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