Orzo and Snap Pea Salad

Rachel Tepper Paley
June 30, 2014

Photo credit: Martha Stewart

Time to celebrate: Snaps peas are in season, so you can officially ditch the tasteless, pre-packaged grocery store version for the fat, sweet snap peas at the farmer’s market.

When you tire of eating the crunchy veggies raw—it happens—switch things up with a satisfying orzo and snap pea salad. Yellow squash adds a bit of heft and a ton of flavor, while a spritz of fresh lemon juice lends a kick of acidity. Just for good measure, top the whole thing with a flurry of finely grated Parmesan. (You never need a reason for Parmesan.)

Orzo and Snap Pea Salad
From Martha Stewart
Serves 6

Coarse salt
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
Ground pepper

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.

For more in-season salads, visit Martha Stewart.

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