dileenthompson 
This recipe features cool, tender orzo pasta coated in a supremely herbaceous, creamy, and tangy avocado-based Green Goddess dressing. Loaded with fresh, crisp vegetables, it’s the perfect make-ahead dish for picnics, potlucks, or a light summer meal.
Yield: 6 servings as a side, 4 as a main
Prep Time: 20 minutes
Cook Time: 10 minutes (plus cooling time)
Total Time: 40 minutes (plus cooling)
Ingredients
For the Orzo & Vegetables:
- 1 cup uncooked orzo pasta
- 1 cup snap peas, trimmed and sliced on a diagonal
- 1 cup diced English cucumber
- ¼ cup finely chopped fresh chives
For the Green Goddess Dressing:
- 1 ripe avocado, pitted and scooped
- ½ cup full-fat or low-fat buttermilk
- ½ cup fresh basil leaves, packed
- ¼ cup fresh parsley, packed
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons fresh lemon juice (about 1/2 a lemon)
- 1 oil-packed anchovy fillet, OR 1 teaspoon capers (for a vegetarian option)
- 1 small garlic clove
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cook the Orzo: Bring a pot of well-salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down completely. Transfer to a large bowl.
- Blanch the Snap Peas (Optional but Recommended): While the orzo cooks, bring a small pot of water to a boil. Have a bowl of ice water ready. Add the snap peas to the boiling water and blanch for 60 seconds. Immediately drain and plunge them into the ice water to lock in their bright green color and crisp texture. Drain again and pat dry.
- Make the Dressing: In a blender or food processor, combine all the ingredients for the Green Goddess dressing: avocado, buttermilk, basil, parsley, tarragon, lemon juice, anchovy (or capers), garlic, salt, and pepper. Blend until completely smooth and vibrant green. Taste and adjust seasoning if needed.
- Assemble the Salad: To the large bowl with the cooled orzo, add the blanched snap peas, diced cucumber, and chives. Pour the Green Goddess dressing over the top.
- Toss and Chill: Gently fold everything together until the orzo and vegetables are evenly coated. For the best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Serve chilled. If the salad has thickened in the fridge, you can stir in an extra tablespoon of buttermilk or lemon juice to loosen it up before serving.
Key Flavors & Notes
- Ultra-Herby: The powerful trio of basil, parsley, and tarragon creates a complex, garden-fresh flavor that is the star of the show.
- Tangy & Creamy: Buttermilk and lemon juice provide a bright, tangy base, while the avocado creates a luxuriously creamy texture without mayonnaise.
- Fresh & Crisp: The crisp cucumber and snap peas offer a refreshing crunch in every bite.
- Pro-Tip: This salad is best eaten the day it is made due to the fresh avocado in the dressing. The acid in the lemon juice will help slow browning, but it will eventually oxidize.
- Make it a Main Course: Add 2 cups of shredded rotisserie chicken or 1 can of chickpeas (rinsed and drained) to make it a hearty, complete meal.
- Allergy/Preference Substitutions: For a vegetarian version, use capers instead of anchovy. For a dairy-free version, substitute the buttermilk with plain, unsweetened almond milk and a squeeze of lemon.
