Ingredients

1 pound orzo pasta
8 ounce garden peas; fresh shucked
2 celery stalks; trimmed and diced
1/2 ounce oregano; chopped
1/2 ounce chives; chopped
1/2 ounce parsley; chopped
4 clove garlic; peeled and minced
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
5 Tbsp. lemon juice
3 plum tomatoes; diced
1 pinch white pepper
1 pinch salt

Cooking Instructions

Cook orzo in slightly salted boiling water for 7 minutes or until cooked through. Remove to a colander, drain, and rinse well with cold water. Place orzo in a large serving bowl; then drizzle 1 tsp. of olive oil around the orzo and toss well. Cook the peas in slightly salted boiling water for 1 to 2 minutes, drain, and rinse with cold water in a colander. Mix peas and orzo together, slowly adding all the other ingredients until well mixed. Add salt and white pepper to taste.
 
 
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