Thursday, March 3, 2011

Orzo Salad with Vegetables and Herbs

Serves 8
8 ounces sugar snap peas, trimmed, cut into ¾ inch pieces
1 pound orzo (rice shaped pasta) or a small pasta of your choice

Bring a large pot of salted water to a boil. Add peas: cook 1 minute, then use a slotted spoon to transfer peas to a strainer. Rinse with cold water and drain. Add orzo to water in the same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool. Place in a large bowl with sugar snap peas.

2 ripe tomatoes, diced
1 cucumber, peeled and diced
6 green onions, sliced, including 2 inches of green stem
¼ cup fresh flat-leaf parsley, chopped
¼ cup fresh cilantro, chopped
2 teaspoons finely grated lemon zest

Add these ingredients to peas and orzo and mix gently.


3 tablespoons fresh lemon juice
1 ½ teaspoons grated lemon zest
1 teaspoon minced garlic
½ cup extra virgin olive oil

Sea salt and freshly ground black pepper, to taste. Combine lemon juice, zest and garlic in a medium bowl. Gradually whisk in olive oil. Add 1½ teaspoons salt and ¼ teaspoon pepper.

Pour dressing over salad to coat well. Season with salt and pepper, if needed. Cover salad and refrigerate.

Bring to room temperature before serving.

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