Photo: Helene Dujardin Styling: Margaret Monroe Dickie
The key to this crowd-pleasing salad is to toss the warm pasta with the dressing so the orzo soaks up flavor. Make it up to two days ahead, and serve any leftovers with ham.
Makes 6 servings
1. Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.
2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.
3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.