Food and fun with friends and family

Pilfered Pea and Orzo Salad

Pilfered Pea and Orzo Salad
pea and orzo salad
Keep the dry and wet ingredients separate until ready to serve

I call it “pilfered” because a friend of mine used to work at a popular restaurant that had this colorful, delectable salad on the menu, and I asked him for the recipe. That particular restaurant was part of a large corporation and, therefore, was extremely protective with its recipes, but my friend gave it to me on the sly – after I’d been sworn to secrecy.  Thus, it’s pilfered, and this is the version that has been reduced down from restaurant-sized quantities (from gallons down to ounces).

In a large bowl, mix together:

  • 1 pound frozen petite peas, thawed and dried
  • 1/3 pound dry orzo, cooked al dente
  • 2 ounces (~4 strips) bacon, cooked and chopped fine
  • 2 – 7 oz. cans water chestnuts, coarsely chopped
  • 2 ounces red onion, diced fine (I soak the onion briefly after chopping it, to tame the flavor a bit)
orzo pea salad
Soak the onion briefly during your prep

In a small bowl, mix the dressing:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 tsp. white pepper
  • 1 tsp. kosher salt

Dress to serve – i.e. don’t mix the dry ingredients  with the dressing until you’re ready to plate or serve it, so the peas will stay fresh and bright green.



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