Orzo Salad With Vegetables and Herbs

You can never have too many hor d'oeuvre recipes, so give Orzo Salad With Vegetables and Herbs a try. Watching your figure? This dairy free recipe has 358 calories, 9g of protein, and 15g of fat per serving. This recipe serves 8 and costs 100 cents per serving. Only a few people made this recipe, and 1 would say it hit the spot. Head to the store and pick up olive oil, boston lettuce--optional, green onions including 2 inches of green stem, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is tremendous. Try Orzo Salad with Chicken and Vegetables, Orzo Pasta Salad with Chicken and Roasted Vegetables, and Skillet Orzo with Fish and Herbs for similar recipes.

Instructions

1. To make the salad: Bring a large pot of salted water to boil. Add sugar snap peas; cook 1 minute, then transfer peas to a strainer with a slotted spoon. Rinse with cold water and drain. Add orzo to the same pot. Boil until tender but still firm to bite; about 8 minutes. Drain and cool.
2. In a large nonreactive bowl, mix together orzo, sugar snap peas, tomatoes, cucumber, green onions, parsley, mint, and lemon zest.
3. To make the dressing: Combine lemon juice, lemon zest, and garlic in a medium bowl. Gradually whisk in olive oil. Add 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
4. Pour enough dressing over the salad to coat well. You may have a little dressing left over. Season salad with salt and pepper, if needed. (The salad can be made 1 hour ahead. Do not let it sit longer, or the peas and onions will start to lose their bright color. Cover salad and refrigerate. Bring to room temperature before serving.)
5. To serve, line shallow serving bowl with lettuce leaves, if you desire. Mound salad in bowl.