Pea & Pistachio Orzo Salad with Arugula and Spiced Garlic Oil

Mediterranean orzo salad with peas, arugula, and spiced garlic oil — bright, herby, and surprisingly hearty.

A Salad Worth Repeating

Even though we’re deep into fall, this salad was hands-down my family’s favorite of the summer — and honestly, it’s still in rotation every couple of weeks. I brought it to a family cookout once and it disappeared faster than the grilled chicken. Three different people asked me for the recipe on the spot, so here it is… finally in one place!

What I love most about this dish (besides how fresh it tastes) is that it actually holds up — no soggy lettuce or wilting greens after a few hours in the fridge. It’s one of those perfect “make ahead” salads you can prep in the morning and bring to a potluck later that day without worrying.

Pistachio, pea, and arugula salad topped with lemon-herb chicken — fresh, bright, and packed with Mediterranean flavor.

Why You’ll Love It

• It’s hearty but fresh — thanks to orzo, peas, and that warm, spiced garlic oil that ties everything together.

• The pistachios add the best crunch (even when they soften a bit the next day).

• It pairs beautifully with simple baked chicken or grilled salmon.

• Leftovers make a great next-day lunch — I’ve even stirred in chopped chicken breast right in the bowl.

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Pea & Pistachio Salad with Arugula and Spiced Garlic Oil

Yield: 4

Author: Siena Haskell

Prep time: 15 MinCook time: 10 MinTotal Time: 25 MinTotal time: 50 Min

Bright, herby, and packed with texture, this Mediterranean-inspired pea and pistachio orzo salad is always a hit.

Ingredients

Marinated Onions

• ½ small red onion, thinly sliced
• 4 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp kosher salt

Salad

• ½ cup peas
• ½ cup edamame
• ½ cup orzo (uncooked)
• 1 cup arugula, roughly chopped
• ½ cup parsley, finely minced
• ½ cup roasted pistachios, roughly chopped

Spiced Garlic Oil

• 4 tbsp olive oil
• 3 garlic cloves
• 1 tsp each: sesame seeds, dried oregano, dried thyme, coriander
• 1½ tsp ground cumin
• 1¼ tsp kosher salt

Instructions

1. Marinate the onions: In a small bowl, combine red onion, lemon juice, lemon zest, and salt. Let sit while you prep everything else (the acid softens the onions and adds a little zing).
2. Cook the orzo: Boil orzo in salted water until al dente, about 8–10 minutes. Drain and rinse briefly under cool water.
3. Make the spiced garlic oil: In a small skillet, heat olive oil over medium heat. Add garlic and cook until fragrant and lightly golden. Remove from heat. Stir in sesame seeds, oregano, thyme, coriander, cumin, and salt.
4. Combine everything: In a large bowl, mix the peas, edamame, cooked orzo, arugula, parsley, pistachios, and marinated onions (including their lemony liquid).
5. Dress and serve: Pour the warm spiced oil over the salad and toss well. Taste and adjust salt or lemon as needed.

Notes

This salad keeps well in the fridge for up to a day. If making ahead, reserve the pistachios and stir them in just before serving for extra crunch.

Nutrition Facts

Calories

320

Fat

14 g

Carbs

38 g

Fiber

5 g

Protein

11 g

Sodium

1319 mg

Cholesterol

0 mg

Nutrition facts are approximate and may vary.