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Recipe to Print-Orzo Salad with Vegetables and Herbs - Copy - Copy

$scale_by Recipe Name: Orzo Salad with Vegetables and Herbs - Copy - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Pasta Kosher: No Ethnicity: Italian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.75 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Sugar snap peas, cucumber, tomatoes, green onions, parsley and mint combine with orzo pasta for a lovely warm-weather salad.

Ingredients: Directions: For Salad: Bring large pot of salted water to boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool. Place orzo in large bowl. Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. mint and lemon peel. Season with salt and pepper. For Dressing: Combine lemon juice, lemon peel and garlic in medium bowl. 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 continuing.) Toss salad with enough remaining dressing to coat generously. Season with salt and pepper. Line shallow serving bowl with lettuce. Mount salad in bowl.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00