Orzo Salad With Vegetables and Herbs
Photo: Eliza Adam
Ingredients
Salad:
Salt
6 ounces to 8 sugar snap peas, trimmed, cut into ¾-inch pieces
2 2/3 cups (about 21 ounces) orzo
1 1/4 cups diced tomatoes
3/4 cup diced peeled cucumber
1/2 cup chopped green onions including 2 inches of green stem
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
2 teaspoons finely grated lemon zest
Dressing:
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon zest
1/2 cup olive oil
Salt
Freshly ground black pepper
1 head Boston lettuce--optional
Preparation
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Pour enough dressing over the salad to coat well. You may have a little dressing left over. Season salad with salt and pepper, if needed. (The salad can be made 1 hour ahead. Do not let it sit longer, or the peas and onions will start to lose their bright color. Cover salad and refrigerate. Bring to room temperature before serving.)
Tools
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About
This is a good salad to make to accompany grilled meat or chicken, I made this along with my Honey Citrus Chicken. The orzo pasta goes well with a medley of vegetables, sugar snap peas, tomatoes, cucumbers, and green onions; the mint and parsley add a herbal tone to the salad. I love the combination of the texture and the color in it too.
Yield:
8.0
Added:
Tuesday, April 13, 2010 - 9:10pm