Orzo and Snap Pea Salad

Orzo and Snap Pea Salad

• Coarse salt and Ground Pepper
• 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

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.

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