Recipe by Rebecca Lang, modified from her cookbook: The Southern Vegetable Book: A Root-to-Stalk Guide to the South's Favorite Produce, (Southern Living).
Add the dressing to the orzo while it’s still warm, which allows the flavor to soak into the pasta. The colorful salad only gets better the next day, so save some time and make it ahead
Makes 6 Servings
3 to 4 ea lemons
8 oz. uncooked orzo pasta
¼ cup spring onions, minced
2 Tbsp extra virgin olive oil
1 Tbsp Doux South mustard
½ tsp table salt
½ tsp freshly ground black pepper
1 ½ cups shelled peas, cooked or raw, depending on pea type*
1 cup snow peas or sugar snap peas, blanched and chopped*
1 cup assorted chopped fresh herbs
½ cup sliced almonds, toasted
- Grate zest from lemons to equal 2 teaspoons; set aside. Cut lemons in half; squeeze juice from lemons to equal ½ cup
Prepare pasta according to package directions. Whisk together spring onions, next 4 ingredients, and lemon juice. Toss together pasta and spring onion mixture. Cover with plastic wrap, and chill 1 to 48 hours.
Toss together pasta, peas, snow peas, herbs, almonds and lemon zest just before serving. Add salt, pepper and additional lemon juice to taste.