Orzo Pasta Salad with Sugar Snap Peas, Ricotta Salata, and Tangerine

Name: Orzo Pasta Salad with Sugar Snap Peas, Ricotta Salata, and Tangerine
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 2
Ingredients: 2 oz [55 g] ricotta salata cheese, cut into small dice; 2 Tbsp minced fresh flat-leaf parsley; 2 Tbsp minced fresh chives; 2 green onions, white and green parts, thinly sliced; 2 tangerines; 1 Tbsp white wine vinegar; 1 small shallot, minced; Kosher salt and Freshly ground black pepper; 1 tsp honey; ¼ cup [60 ml] extra-virgin olive oil; 1 cup [210 g] orzo pasta; 6 oz [170 g] sugar snap peas, trimmed and cut into bite-size pieces; 2 cups [120 g] thinly sliced napa cabbage; 1 cup [140 g] grape tomatoes, halved

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

Tangerines are one of winter’s bonus points. When they are added to pasta along with salty ricotta salata cheese and crispy snap peas in a light shallotty vinaigrette, this salad becomes a beacon of brightness breaking through the winter haze. Thank you, tangerines. I don’t think we could get through the dark days without you.

Ingredients

2 tangerines
1 Tbsp white wine vinegar
1 small shallot, minced<

Method

In a 3-qt [2.8-L] saucepan over medium-high heat, bring 2 qt [2 L] water to a boil.
While the water heats up, zest one of the tangerines. Transfer the zest to a large bowl and add the vinegar, shallot, ¼ tsp salt, and a few grinds of pepper. Let sit for 5 minutes, then whisk in the honey and olive oil. Peel the tangerines and separate the segments. Set aside.</

Ingredients

Method

Photos