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Lemon Orzo Salad with Peas and Mozzarella

4 lunch portions or 6 side portions Active 20 min Total 35 min

Orzo makes a small pasta salad that gathers peas and mozzarella into the same forkful. Lemon zest supplies most of the citrus aroma, with just enough juice to keep the dressing bright. The peas cook in the pasta water during its final minute, saving another pan. Cool the pasta briefly before adding the mozzarella so the cheese stays in soft little pieces. This salad is easy to share and stays pleasant even after the first warm spoonful.

Jump to the ingredients

Orzo salad with peas, mozzarella pearls, parsley, and lemon zest.

Dress the pasta before the cheese

Drain the orzo thoroughly, but do not rinse it under cold water. A little warmth helps it take up the olive oil and lemon. Spread it in the mixing bowl and stir once or twice while it loses steam. Add mozzarella only when the pasta feels warm rather than hot against the back of a spoon. Small mozzarella pearls are convenient; a larger ball cut into half-inch cubes works equally well. Pat the cheese dry so its packing liquid does not dilute the dressing. Parsley goes in last, keeping its fresh color. If the salad is refrigerated before serving, stir it gently and let it stand for about ten minutes while still cool; chilled olive oil can make the mixture look firmer than it really is.

Ingredients

  • 8 ounces (225 g) dry orzo
  • 1 teaspoon fine salt, divided
  • 1 1/2 cups (210 g) frozen peas
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated lemon zest
  • 6 ounces (170 g) plain fresh mozzarella pearls, drained and patted dry
  • 1/4 cup chopped fresh parsley

Set out

Large saucepan, Fine-mesh sieve, Large mixing bowl, Fine grater

Allergens

Wheat, milk. Check ingredient labels and substitutions.

Make it

  1. Bring a large saucepan of water to a boil and add 3/4 teaspoon salt. Add the orzo and cook for its package time, usually 8–10 minutes.
  2. Add the frozen peas for the final 1 minute of pasta cooking. Drain thoroughly without rinsing.
  3. Whisk the olive oil, lemon juice, zest, and remaining 1/4 teaspoon salt in a large bowl.
  4. Add the warm orzo and peas. Toss well, then leave for 10 minutes, stirring once or twice to release steam.
  5. When the pasta is warm rather than hot, fold in the drained mozzarella and parsley. Divide among 4 plates and serve, or refrigerate promptly.

A useful detail

If using a large mozzarella ball, cut it into 1/2-inch cubes and pat the pieces dry. Use plain cheese without peppercorns, chili, or an herb seasoning mix.

Make it your own

  • Use finely chopped basil instead of parsley.
  • Replace half the peas with small diced cucumber, adding it with the mozzarella after the pasta cools.

Keep it well

Refrigerate within 2 hours at 40°F/4°C or below for up to 3 days. Stir before serving. Do not freeze: the mozzarella and peas lose their appealing texture after thawing.