Ingredients:
- 1/2 cup olive oil
- 2/3 cup minced shallots
- 1/4 cup lemon juice
- 2 teaspoons minced garlic
- 2 teaspoons lemon zest
- 1/2 package (dry) Good Season's Italian Dressing mix
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 2 cups orzo pasta
- 1 cup frozen peas, thawed and cooked
- 1 to 1-1/2 cup good whole milk ricotta cheese
- 1/3 cup fresh minced mint leaves
- In a bowl, combine the olive oil, shallots, lemon juice, garlic, lemon zest, salt, pepper and dry Good Seasons Italian Dressing mix. Allow to sit for 1/2 hour.
- In a pot bring salted water to a boil over high heat.
- Stir in the orzo pasta and allow to cook for 10-13 minutes until al dente.
- Strain the pasta and rinse briefly under cold water.
- Place the pasta in a serving bowl and stir in the oil mixture. Combine well. Allow to cool to room temperature.
- When the pasta has cooled add the peas, ricotta cheese and mint.
- Combine well and allow to sit at room temperature for one hour.
- Add salt and pepper to taste and serve.
*** I like to add some toasted almonds to this dish. It gives it a nutty flavor and and a nice crunch!
*** A great salad to take to work because there is no mayo to worry about.
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