Orzo Salad

Prep: 10 | Cook: 10

Total Time: 20 minutes

Fresh, vibrant, and made for easy Sonoma entertaining, this Orzo Salad with Snap Peas is a natural match for Seghesio Vermentino. Crisp snap peas, herbs, lemon, and creamy feta bring brightness and texture to every bite, while the wine’s lively acidity and citrus-driven character keep the pairing feeling effortless and refreshing. Serve it as a light lunch, a beautiful side, or part of a laid-back gathering in the sun.

Ingredients

Sala1 ½ cups snap peas

Salad

1 cup dry orzo
2 heads of butter lettuce
¼ red onion
1 red bell pepper
4 oz feta

Dressing

2 tbsp minced shallot
1 clove garlic, minced
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
1 tbsp Dijon mustard
2 tsp honey
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp minced fresh parsley
1 tbsp minced fresh dill
⅓ cup olive oil

Preparation

Cook the Orzo: Bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and rinse under cold water to cool completely. Set aside.
Prep the Veggies: Trim and cut the snap peas into bite-sized pieces. Thinly slice the red onion and cut the red bell pepper. Place the butter lettuce leaves into a large mixing bowl.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, minced shallot, garlic, salt, pepper, parsley, and dill until well combined.
Assemble the Salad: To the bowl of butter lettuce, add the cooled orzo, snap peas, red onion, and red pepper. Pour the dressing over the salad and toss gently to combine.
Crumble the feta over the top. Give it one last toss just before serving.

Orzo Salad Print

Ingredients

Preparation

Recommended Wine Pairings

2024 Vermentino

2023 Venom

2023 Chardonnay

2024 Rosato

Orzo Salad