Spring Pea Orzo
Published on April 9, 2014
The key to this crowd-pleasing salad is to toss the warm pasta with the dressing so the orzo soaks up flavor. Make it up to two days ahead, and serve any leftovers with ham
Ingredients:
- 1ย lemon
- 8 ouncesย uncooked orzo pasta
- 1/4 cupย minced shallot or red onion
- 2 tablespoonsย extra virgin olive oilย $
- 1 tablespoonย Dijon mustard
- 1/2 teaspoonย table salt
- 1/2 teaspoonย freshly ground black pepper
- 1 1/2 cupsย cooked fresh or frozen peas
- 1 cupย snow peas or sugar snap peas, blanched and chopped
- 1 cupย assorted chopped fresh herbs (such as mint, chives, and parsley)
- 1/2 cupย sliced almonds, toasted
Preparation
- 1. Grate zest from lemon to equal 2 tsp. Cut lemon in half; squeeze juice from lemon to equal 1/2 cup.
- 2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.
- 3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.