Best 3 Broad Bean Pea Orzo Salad Recipes

Broad bean pea orzo salad is a refreshing and flavorful dish, perfect for a summer lunch or light dinner. With its vibrant colors and combination of textures, this salad is sure to please everyone at the table. It's made with fresh broad beans, peas, and orzo pasta, tossed in a light vinaigrette dressing. The salad is then topped with crumbled feta cheese, chopped fresh herbs, and a squeeze of lemon juice. This salad is not only delicious, but also packed with nutrients. It's a great source of protein, fiber, and vitamins.

Let's cook with our recipes!

BROAD BEAN, PEA & ORZO SALAD

Broad bean, pea & orzo salad image

Serve rice-like pasta grains with peas and beans, basil and a soured cream and Parmesan dressing

Provided by Good Food team

Categories Lunch, Side dish

Time 18m

Number Of Ingredients 7

Ingredients

375g orzo or small pasta shapes
250g pea , fresh or frozen
250g podded broad bean , fresh or frozen
140g half-fat soured cream
zest 1 lemon , plus 2 tbsp juice
1 tbsp grated parmesan , or vegetarian alternative
small handful basil , torn

Steps:

Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.
Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.

Nutrition Facts : Calories 334 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.1 milligram of sodium

ORZO SALAD

Orzo Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

MARY BERRY'S ORZO WITH BROAD BEANS, PEAS, LEMON, AND THYME

Mary Berry's Orzo with Broad Beans, Peas, Lemon, and Thyme image

A quicker, lighter take on risotto, this Orzo with Broad Beans, Peas, Lemon, and Thyme form BBC2's Mary Berry Everyday makes a fresh-tasting spring or summer dish.

Provided by Mary Berry

Categories Dinner

Time 20m

Number Of Ingredients 1

Ingredients

Broad Bean, Pasta, Pea

Steps:

1. Cook the orzo in boiling salted water according to the packet instructions (usually about 10 minutes) or until just cooked (see tip), then drain. Boil the broad beans and petits pois in a separate pan for 2-3 minutes, then drain and rinse. 2. Meanwhile, heat the butter and oil in a large frying pan, and when the butter has melted, add the onion and fry over a high heat for 2-3 minutes. Cover with a lid, then reduce the heat and cook gently for about 15 minutes or until soft. Add the garlic, turn up the heat and fry for 1 minute. 3. Stir in the crème fraîche, then add the cooked orzo, beans and peas and gently heat together. Add the thyme, lemon juice and zest and Parmesan, stir together and season to taste with salt and pepper. 4. Spoon into a serving dish and scatter with the pine nuts and grated Parmesan to serve. MARY'S EVERYDAY TIPS: Don't overcook the pasta as it will absorb the cream on standing and it shouldn't be too stodgy. Toast the pine nuts in a dry pan over a medium heat for 4-5 minutes, tossing frequently to ensure they don't burn. You could use ready-toasted pine nuts otherwise.

Tips:

Choose fresh, tender broad beans: Look for broad beans that are bright green and plump, with no signs of bruising or discoloration.
Blanch the broad beans before using: Blanching helps to remove the bitterness from the beans and brightens their color.
Use a variety of colorful vegetables: This will make your salad more visually appealing and nutritious.
Don't overcook the orzo: Orzo should be cooked al dente, with a slight bite to it.
Use a flavorful dressing: A good dressing will help to bring all the flavors of the salad together.
Serve the salad warm or cold: This salad can be served warm or cold, depending on your preference.

Conclusion:

Broad bean, pea and orzo salad is a delicious and healthy dish that is perfect for a summer meal. It is packed with protein, fiber, and vitamins, and it is also low in calories and fat. This salad is also very versatile, and it can be customized to your liking. You can add different vegetables, herbs, and cheeses, or you can change the dressing to suit your taste. So next time you are looking for a healthy and refreshing meal, give broad bean, pea and orzo salad a try!