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)
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.