Summer herb pasta salad
Recipe by Lizzie KamenetzkyRecipe photograph by Dan Jones
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Nutritional information (per serving)
- 300g orzo pasta
- 150g fresh podded peas
- 150g broad beans, podded weight (about 500g in pod)
- 150g mange tout
- 2 courgettes, finely sliced into long ribbons (about 3mm thick)
- 2 tbsp olive oil
- 30g rocket
- a handful of flat-leaf parsley
- a handful of fresh basil or Greek basil
- ½ x 28g pack mint, leaves only
- ½ x 25g pack chives
- about 25g grated Parmesan or vegetarian alternative, to serve
For the dressing
- juice of 1 large lemon
- 1 tsp Dijon mustard
- 3 tbsp crème fraîche
- 3 tbsp extra-virgin olive oil
Step by step
The salad will keep in the fridge, covered, for up to 1 day.
- Cook the orzo in a pan of boiling salted water for 10 minutes until just cooked. Drain and cool under cold water until just warm to the touch. Drain well and tip into a serving bowl.
- Meanwhile, bring a pan of water to the boil and blanch the peas, broad beans and mange tout for 1-2 minutes until just tender. Drain and cool completely under cold water. Slice the mange tout and, if you want, slip the broad beans out of their skin. Set aside.
- Heat a griddle pan over a high heat. Toss the courgette ribbons in the oil and griddle in batches for a minute or two each side, until tender and slightly charred.
- Toss the blanched greens, griddled courgette and rocket leaves together with the orzo in the serving bowl. For the dressing, mix the lemon juice with the mustard, crème fraîche and plenty of seasoning, then whisk in the olive oil.
- Finely chop all the herbs and toss them and the dressing through the pasta salad. Serve topped with lots of Parmesan, or vegetarian equivalent.
Four fabulous summer herbs, combined with vibrant green vegetables, are the key to this beautiful and delicious orzo pasta salad.