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Serves 8


  • For salad:
    6 ounces sugar snap peas, trimmed and cut into 3/4-inch
    2 2/3 cups orzo
    1 1/4 cups cubed seeded tomatoes
    3/4 cup cubed seeded peeled cucumber
    1/2 cup chopped green onions
    1/4 cup chopped fresh parsley
    1/4 cup chopped fresh mint
    2 teaspoons finely chopped lemon peel

    1/4 cup fresh lemon juice
    2 teaspoons finely chopped lemon peel
    1 teaspoon minced garlic
    3/4 cup olive oil
    1 head Boston lettuce


  • Salad:
    Bring large pot of salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon transfer beans to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite. Drain and cool.
    Place orzo in large bowl. Mix in snap peas, tomatoes, cucumber, green onions, parsley, mint and lemon peel. Season with salt and pepper.
    Combine lemon juice, lemon peel and garlic. 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 serving.)
    Toss salad with enough dressing to coat generously. Season with salt and pepper.
    Line serving bowl with lettuce. Mound salad in bowl.
Vegetable and herb orzo salad

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