Orzo and minted pea pasta salad

Normally, if a recipe for a pasta salad mandates the type of pasta, I automatically disregard it in a red mist. Who are they to tell me what pasta to use? Unless they’re Italian, of course, and then I just shut up and do what I’m told. Anyway, I’m about to do the same thing and say it’s really worth hunting for orzo. Little grains of pasta that work really well with the frozen petit pois simply because they’re the same size. If you can’t find them, just choose small pasta shapes of your choice.

This is a little taste of summer whatever the weather and perfect with barbequed lamb or indeed on a picnic with some falafel. It’s easy, to boot.

INGREDIENTS

160g orzo pasta

70g frozen petit pois

1 tablespoon olive oil

1 teaspoon ground black pepper

2 tablespoons lemon juice

1 tablespoon white wine vinegar

15 mint leaves, very finely chopped

METHOD

Boil the pasta according to the packet instructions then, just before you are about to drain it, add the frozen peas. Give them a stir and leave, in the boiling water, but not on the hob, for 1 minute. Drain the pasta and peas in a sieve and run under the cold tap for 2 minutes to stop the peas from overcooking. Transfer to a serving dish and stir in the remaining ingredients. Serve immediately or refrigerate and serve chilled.

IDEAS FOR MINT

Chop up some mint along with parsley and add to boiled, cooled bulgur wheat along with lemon juice, olive oil and chopped tomatoes for a quick tabbouleh. Or finely chop and stir through vanilla ice cream along with chocolate chips for a retro classic. Or pop in a mug, pour boiling water over and add sugar to taste for a caffeine-free, digestion-aiding end to a gluttonous evening.

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