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Orzo & Snap Pea Salad

By Lucy Leusch · Originally from Everyday Food, June 2004

Leusch · Pasta and Noodles

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

  1. In a large pot of boiling salted water, cook orzo 5 minutes.
  2. Add sugar snap peas and squash.
  3. Cook until orzo is al dente and vegetables are crisp-tender, about 3 minutes.
  4. Drain well; return to pot.
  5. Add lemon juice, olive oil, and Parmesan. Season with salt and pepper.
  6. Toss to combine and serve.