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Orzo Salad with Peas and Feta Cheese

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Orzo Salad with Peas and Feta Cheese

Orzo Salad with Peas and Feta Cheese

Jessica Braider
Scramble fan Elizabeth Zehner shared the recipe for this pasta salad after she brought it to a potluck. It’s great for a gathering or a light family meal, and also makes an excellent side dish with chicken, fish or steak - you can even stir in additional goodies, such as halved cherry or grape tomatoes. If your kids are picky eaters, make some extra plain orzo and toss it with butter or olive oil and peas.
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mediterranean
Servings 6 servings


  • 2 cups orzo, whole wheat if available (use wheat/gluten-free, if needed)
  • 1 1/2 - 2 cups frozen peas or use fresh shelled steamed peas
  • 1/4 cup pine nuts
  • 2 cloves garlic minced, about 1 tsp.
  • 1 cup crumbled feta cheese
  • 1/4 cup fresh parsley or dill finely chopped, or 1 Tbsp. dried
  • 1 - 2 Tbsp. balsamic vinegar to taste
  • 2 Tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


  • Cook the orzo according to the package directions. For the final 30 seconds, throw the peas in the water with the orzo to thaw them, drain the orzo and peas, and rinse them with cold water.
  • Meanwhile, toast the pine nuts in a toaster oven on the lightest setting for about 2 minutes, until lightly browned (watch them carefully, they burn easily). (Alternatively, toast the pine nuts and garlic in 1 tsp. olive oil in a skillet over medium heat for 2 - 3 minutes until they are lightly browned.)
  • Combine all the ingredients in a large bowl, toss it thoroughly, and chill it for at least 30 minutes, if time allows, and up to 3 days.


Do Ahead or Delegate: Cook the orzo and peas and store tossed with a little oil to prevent sticking, toast the pine nuts, peel the garlic, crumble the cheese if necessary and refrigerate, chop the parsley or dill if using fresh, make the dressing, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Use the fresh dill and 2 Tbsp. balsamic vinegar. Add a handful of fresh chopped mint. Serve with extra freshly ground black pepper.
Tip: Watching your sodium intake? Make the most of zesty, flavorful ingredients like garlic, black pepper, citrus and vinegar to keep the sodium low, but the flavor high.
Nutritional Information Per Serving (% based upon daily values): Calories 260, Total Fat: 10g, 15%; Saturated Fat: 4g, 18%; Cholesterol: 15mg, 5%; Sodium: 490mg, 20%; Total Carbohydrate: 33g, 11%; Dietary Fiber: 3g, 12%; Sugar: 4g; Protein: 10g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Make-Ahead, No Added Sugar, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
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