Recipe courtesy of Melissa Gaman for Food Network Kitchen

Green Goddess Orzo Salad

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  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 6 servings
This pasta salad is all about green vegetables and herbs like peppery watercress, fragrant dill, raw asparagus and sugar snap peas. Reserving a bit of the dressing to toss with the salad right before serving, refreshes and revives some of the bright flavors that have already been soaked into the orzo.


For the Green Goddess Dressing:

For the Orzo Salad:


  1. Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
  2. Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
  3. Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.