Broad bean, pea & orzo salad

Broad bean, pea & orzo salad

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(9 ratings)

Prep: 10 mins Cook: 8 mins


Serves 6 - 8
Serve rice-like pasta grains with peas and beans, basil and a soured cream and Parmesan dressing

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal334
  • fat7g
  • saturates4g
  • carbs53g
  • sugars4g
  • fibre7g
  • protein15g
  • salt0.1g
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  • 375g orzo or small pasta shapes
  • 250g pea, fresh or frozen



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 250g podded broad bean, fresh or frozen
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 140g half-fat soured cream
  • zest 1 lemon, plus 2 tbsp juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp grated parmesan, or vegetarian alternative



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • small handful basil, torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Cook pasta following pack instructions, then drain and rinse under cold running water. Drain again. Cook the peas and beans in another pan of boiling water for 3 mins, before draining and cooling. Peel the beans, if you have time, and stir the vegetables through the pasta.

  2. Mix the soured cream, lemon juice and Parmesan, and season. Mix through the pasta then, just before serving, scatter with the lemon zest and basil.

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Comments, questions and tips

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Frantic Flapjack
9th Jun, 2020
This was surprisingly good. I made it as we had lots of broad beans in the garden. I double podded them which took forever but they did taste good and were a lovely bright green colour. I served it with fish and baked tomatoes. I would make this again.
17th Jul, 2019
Simple food ok as a side,nice with quality/home grown beans and peas.
11th Jul, 2018
Thought this was really bland. Tried to liven it up with pesto but ended up tossing it into the bin. Disappointed
8th Jul, 2018
I bet this is lovely with orzo but mine needed to be gluten free today so I used rice instead. Podding peas and broad beans took me back in time but actually frozen are probably better... and certainly quicker.
Sophiehendo's picture
1st Sep, 2017
Made this for a barbecue and it was really good - ideal for summer. We had the leftovers with grilled salmon the next day.
Anthemys's picture
16th Aug, 2015
Very nice and refresshing recipe, was perfect with some smocked peppery mackerel. I added a bit more lemon juice to add on the freshness. Will definitely make it again!
28th Apr, 2014
I love this recipe, but I add a bit more flavour with some capers and sometimes some crispy bacon chopped in - it is a lovely, fresh, quick and easy lunch to make ahead in a big portion and grab some to go :)
28th Feb, 2013
Didn't enjoy this as much as I expected. I found it a bit bland.
14th Aug, 2012
This is lovely! I made it with messicani pasta as there was no orzo and served it warm, rather than as a salad. I also added a chilli, when I poured in the beans, just a tiny seedless one chopped up very small.
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