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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