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Orzo and Snap Pea Salad
- Prep Time 15 min.
- Cook Time -
- Serves 6
Recipe Provided By: Martha Stewart
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1. Ingredients
- Coarse salt
- 1/2 pound orzo
- 1 pound sugar snap peas, trimmed and halved crosswise
- 2 small yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons finely grated Parmesan cheese
- Ground pepper
Nutrition Info
Per Serving
- Calories: 232 kcal
- Carbohydrates: 37 g
- Dietary Fiber: 4 g
- Fat: 5 g
- Protein: 8 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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 generously with salt and pepper. Toss to combine.
Yield: 6 servings
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