Orzo salad with Vegetables and Herbs

This will be the last posting from our 4th of July menu. This Salad became an instant summer favorite when I first made it just about 15 years ago. My husband can't get enough of this stuff! It is full of summers best veggies and I got to use some of my beautiful mint that is growing right outside my kitchen.

 It is so fun to be able to use ingredients that are homegrown. It is a challenge being a back yard farmer though. Something is eating my basil and my kale (darn it!). My tomatoes are lovely however, and soon there will be peppers and zucchini too. I am thinking of how to put them all to good use. Have a great week end!

My beautiful mint!



Orzo salad

6 ounces sugar snap peas, trimmed, cut into 3/4-inch pieces

2 2/3 cups Orzo (rice-shaped pasta)



Cut tomatoes in half crosswise and squeeze gently to discard seeds

1 1/4 cups cubed seeded tomatoes

3/4 cup cubed seeded peeled cucumber

(if you use English cucumber no seeding is necessary)

1/2 cup chopped green onion

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

For salad:

Bring a large pot of salted water to a boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to a strainer (reserve water in pot). Rinse peas with cold water and drain. Add orzo to the same pot. Boil until tender but still firm to bite, about 8 minutes (no longer!). 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 a 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 up to 1 day ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before continuing). Toss salad with enough remaing dressing to coat generously. Season with salt and pepper.

Serves 10

Recipe adapted from Bon Appetit,  July 1996