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Mozzarella, Orzo, and Snap Pea Salad
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| Serves 4| Hands-On Time: 20m| Total Time: 20m Ingredients | |
| 1 cup | orzo |
| 3 tablespoons | olive oil |
| 2 teaspoons | grated lemon zest, plus 1 tablespoon lemon juice |
| kosher salt | |
| black pepper | |
| 1 pint | cherry tomatoes, halved |
| 1 cup | halved snap peas |
| 8 ounces | bocconcini, (fresh mozzarella balls), halved |
| 1/2 cup | chopped fresh herbs, (such as dill, tarragon, and chives) |
| Directions Cook the orzo according to the package directions. Drain and let cool. Whisk together the oil, lemon zest, lemon juice, and ½ teaspoon each salt and pepper in a medium bowl. Add the cherry tomatoes, snap peas, bocconcini, herbs, and orzo and toss to combine. Nutritional Information Per Serving Calories 452 | |
| 23g | Fat |
| Sat Fat 10g Cholesterol 44mg Sodium 330mg Protein 18g Carbohydrate 43g | |
| 5g | Sugar |
Fiber 3g
Iron 3mg
Calcium 359mg
Quick Tip
Although delicious for dinner, this salad would also be great for a picnic or a backyard barbecue. You can make it up to 8 hours in advance, but don’t stir in the herbs until just before serving.
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