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VEGETABLE AND HERB ORZO SALAD
Serves 8
For salad:
6 ounces sugar snap peas, trimmed and cut into
3/4-inch
2 2/3 cups orzo
1 1/4 cups cubed seeded tomatoes
3/4 cup
cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup
chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely
chopped lemon peel
Dressing:
1/4 cup fresh lemon juice
2
teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup
olive oil
1 head Boston lettuce
Salad:
Bring large pot of
salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon
transfer beans to strainer. Rinse with cold water and drain. Add orzo to same
pot. Boil until tender but still firm to bite. Drain and cool.
Place orzo
in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley,
mint and lemon peel. Season with salt and pepper.
Dressing:
Combine
lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to
taste with salt and pepper. Pour half of dressing over salad; toss to coat.
(Can be made 6 hours ahead. Cover salad and remaining dressing separately and
chill. Bring to room temperature before serving.)
Toss salad with enough
dressing to coat generously. Season with salt and pepper.
Line serving bowl
with lettuce. Mound salad in bowl.
