ORZO AND PEAS HERB SALAD

[Guest guest]

1 pound orzo pasta

8 ounces fresh shucked garden peas

2 stalks trimmed and diced celery

1/2 ounce fresh chopped oregano

1/2 ounce fresh chopped chives

1/2 ounce fresh chopped parsley

3-4 cloves peeled and minced fresh garlic

2 Tablespoons extra virgin olive oil

2 Tablespoons red wine vinegar

5 Tablespoons lemon juice or juice of one fresh lemon

2-3 diced plum tomatoes

Pinch of white pepper

Pinch of salt

 

Cook orzo in lightly salted boiling water for 7 minutes or until

cooked through. Remove to a colander, drain, and rinse well with cold

water. Place orzo in a large serving bowl; then drizzle 1 teaspoon of

olive oil around the orzo and toss well.

 

Cook the peas in slightly salted boiling water for 1-2 minutes,

drain, and rinse with cold water in a colander. Mix peas and orzo

together, slowly adding all the other ingred-ients until well mixed.

Add salt and white pepper to taste.

 

 

(Serves 6)