This beautiful spring salad was vibrant on the Easter table. Because it is meatless, it would also work well for Lenten Fridays. Even Elizabeth, who claims she doesn’t like peas, cleaned her plate! If you are invited to a salad luncheon, consider bringing this orzo salad to give the buffet some variety.
by Pat Savoie
Ingredients
8 oz orzo pasta
2 tsp lemon zest
1/2 cup lemon juice (may add more before serving to brighten the flavor)
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 Tbsp Dijon or Creole mustard
1/4 cup shallots or onion, diced
1 cup frozen peas
8 oz sugar snap peas, chopped
2 Tbsp parsley or mint, chopped
1/2 cup almonds, toasted, chopped or sliced
Method
Cook orzo according to package directions in salted water.
Combine lemon juice, olive oil, salt, pepper, mustard and shallots.
Toss together pasta and lemon mixture. Cover and refrigerate overnight.
Toss together lemon zest, peas, sugar snap peas, parsley and almonds with chilled pasta.
Add additional salt, pepper and lemon juice to taste. We also added freshly grated parmesan cheese before serving.
Savoie Secrets: It's a Family Recipe 