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

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. In a 3-qt [2.8-L] saucepan over medium-high heat, bring 2 qt [2 L] water to a boil.
  2. 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.</