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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Orzo Salad with Vegetables and Herbs Recipe

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This recipe for Orzo Salad with Vegetables and Herbs is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. sugar snap peas, cut into 3/4" pieces
2 2/3 cup Orzo
1 1/4 cup cubed, seeded tomatoes (use Roma)
3/4 cup cubed, seeded cucumbers
1/2 cup chopped scallions
1/4 cup chpped parsley
1/4 cup chopped mint
2 tsp. lemon peel, chopped

Dressing: 1/4 cup lemon juice, 2 tsp. grated lemon peel, 3/4 cup olive oil. Mix together
Directions:
Directions:
Blanch peas. Remove and chill in ice water. Cook orzo according to package directions. Drain and cool. Add veggies and seasonings. Pour 1/2 dressing on salad. Mix and chill. Before serving, bring to room temperature. Add enough dressing to coat. Line bowl or platter with boston lettuce. Put salad on top.
Personal Notes:
Personal Notes:
This a light and refreshing summer salad.
Good for a crowd.

 

 

 

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