Primavera orzo pasta salad
12
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
An easy lunchtime pasta salad that’s packed with green veg and fresh herbs.
Ingredients
White pasta, dry
300 g, Orzo
Asparagus, raw
200 g, trimmed and cut into 4cm lengths
Broccoli, raw
200 g, Tenderstem, cut into 4cm pieces
Peas, fresh or frozen
100 g
Leek
1 medium, trimmed and finely, sliced
Half Fat Crème Frâiche
150 g
Reduced fat green pesto
30 g
Lemon
1 zest(s) of 1, plus wedges to serve
Lemon Juice, Fresh
½ tablespoon(s)
Parsley, fresh
1 tablespoon(s), roughly chopped, plus extra to serve
Mint, Fresh
1 tablespoon(s)
Lemon
1 medium, cut into wedges, to serve
Instructions
1
In a large pan of boiling water, cook the orzo to pack instructions, adding the asparagus, broccoli, peas and leek for the final 4 minutes of cooking time. Drain, refresh under cold running water, then drain again. Set aside.
2
In a small bowl, combine the crème fraîche, pesto and lemon juice, then set aside.
3
In a large serving bowl, toss together the orzo and vegetables with the crème fraîche dressing and most of the lemon zest. Season to taste, then stir in the herbs.
4
Top with with the extra parsley and mint leaves and the remaining lemon zest, then serve with the lemon wedges on the side.
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