Orzo & Snap Pea Salad
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- coarse salt
- 1/2 lb uncooked orzo pasta
- 1 lb sugar snap pea, trimmed and halved crosswise
- 2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons finely grated parmesan cheese
- ground pepper
Method
- In a large pot of boiling salted water, cook orzo 5 minutes.
- Add sugar snap peas and squash.
- Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes.
- Drain well; return to pot.
- Add lemon juice, olive oil, and Parmesan. Season with salt and pepper.
- Toss to combine and serve.
Original page
Photographed from Lucy's collection.
