Minted Orzo and Vegetable Salad

Ingredients

  • 1 1/2 cups orzo, or other small pasta
  • 1 1/2 cups frozen peas
  • 250g beans, trimmed and chopped
  • 250g sugar snap peas
  • 2/3 cup mint leaves
  • 2 cloves garlic, chopped roughly
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup podded edamame beans
  • salt & pepper

Method

  1. Cook orzo in plenty of boiling salted water for about 10 minutes
  2. Add peas, beans and sugar snaps to the water for the final minute of cooking
  3. Drain well, then rinse with cold water to cool
  4. Drain well, then place in a large bowl
  5. Place mint leaves, garlic and olive oil in a small food processor; puree
  6. Pour dressing over salad, then season with salt & pepper; toss well
  7. Scatter with edamame beans and extra torn mint leaves to garnish

Notes

Can use other green vegetables, eg asparagus Can blend with a stick blender and a small-diameter container