1 pound orzo pasta
8 ounces peas
2 stalks celery, trimmed and diced
1/2-ounce fresh oregano, chopped
1/2-ounce fresh chives, chopped
1/2-ounce fresh parsley, chopped
3-4 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
5 tablespoons lemon juice or juice of one lemon
2-3 plum tomatoes, diced
Pinch of white pepper
Pinch of salt
Cook orzo in lightly salted boiling water for 7 minutes or until cooked through. Remove to a colander, drain, and rinse well with cold water.
Place orzo in a large serving bowl; then drizzle 1 teaspoon of olive oil around the orzo and toss well.
Cook the peas in slightly salted boiling water for 1-2 minutes, drain, and rinse with cold water in a colander.
Mix peas and orzo together, slowly adding all the other ingredients until well mixed.
Add salt and white pepper to taste.