We found this salad very refreshing, and it was a hit with all the adults at Easter dinner. I didn't think the lemon was overwhelming but I did marinate the cooked orzo for the full 48 hours.I can see if you just mix and serve it could be very strong. I used frozen peas, fresh snap pea pods and since I already had fresh green beans, I tossed in some chopped, lightly blanched green beans too. We also did not find the shallots overwhelming. I do recommend using a full cup of FRESH herbs. I was a bit nervous about a cup and cut back to 1/2 cup, but a full cup would have been wonderful. I used fresh mint, (thanks to those who mentioned how good mint was in their reviews because I started to leave out and you changed my mind!), fresh chives, fresh tarragon and fresh parsley. I will definitely make this again, I love make ahead recipes for entertaining!
The lemon is so refreshing.
This recipe is wonderful!! Don't skip the step of tossing warm orzo with dressing to let sit overnight. It seems a bit too soupy and tart when first mixed, but the next day it is just right! We skipped the pea pods and just did frozen peas instead. But, we also blanched some chopped asparagus and added that in…sooooo yummy! Also, don't skimp on the herbs - adds such a wonderful fresh taste - especially the mint. Received tons of compliments on this one at Easter and making it again for a BBQ tomorrow.
I put a little less lemon, shallot and mustard per the reviews recommendations and this salad turned out delicious. The next day I served it for left overs and sprinkled garlic herb flavored feta cheese crumbles, which was a big hit! See the revisions here http://itrickedmyselfsillysugaredition.blogspot.com/2015/04/spring-pea-orzo.html
I doubled the recipe and let the orzo sit in the dressing overnight. Whoa! The next day when I tasted it, the dressing was way too strong- it was actually hard to swallow. I couldn't serve it to my guests. The ingredients seem like they would come together nicely, but it you double the pasta, maybe just let is sit in a single amount of dressing first, and then add more to taste before serving.
This dish is absolutely delicious! Will be one of my go to recipes.
Made this yesterday for Easter dinner and it was delicious. More prep time than expected, but worth it. Next time I will make the pasta and dressing one day ahead of time and then assemble the day of serving. Also, I'd like to see the lemon that produces a 1/2 cup of juice. I had to use 5 small lemons. I used mint and Italian parsley which made for a very fresh taste. Enjoyed the left-overs for lunch today with some canned tuna. I will definitely make this again.
I thought this was delicious. Yes, lots of prep work, but very fresh, especially with the addition of mint. I used toasted pine nuts instead of the almonds. Loved all the flavors!
Way too much onion flavor, maybe 1 tablespoon of shallot. I will try next time with spring onion tops minced, but no shallots!
I made this to take to a Maundy Thursday service and potluck held in a friend's home. It was a hit - so good. It is more time consuming that is initially apparent (blanching, mincing, toasting, etc.) But well worth it. Make sure you have that dressing ready to put on just as the orzo is ready.