ORZO AND SNAP PEA SALAD
This Orzo and Snap Pea Salad combines the tasty vegetable with the delicious pasta. A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea is edible, including the pod.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 218 g, Fat 5 g, Fiber 4 g, Protein 7 g
ORZO SALAD WITH SHRIMP AND LEMON DRESSING
This simple shrimp and orzo salad is tossed with seasonal veggies and a bright, tangy dressing. Delicious at room temperature or chilled, it also makes a tasty lunch the next day if you have leftovers. You'll need three cups of vegetables for this dish, but you can adjust the amounts of asparagus, sugar snap peas, and English peas.
Provided by Julia Levy
Categories Pasta
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Whisk together oil, zest, juice, salt, and pepper in a small bowl. Set aside.
- Prepare orzo according to package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
- While orzo cooks, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright green and tender-crisp, about 2 minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.
- Add shrimp to boiling water. Cook until opaque, about 3 minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let stand until chilled, about 3 minutes; drain.
- Toss together shrimp-vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, and tarragon, and toss to combine. Serve at room temperature or chilled.
HERBED SNAP PEAS
Provided by Food Network Kitchen
Time 18m
Number Of Ingredients 0
Steps:
- Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.
ORZO WITH HERBS
Steps:
- Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.
ORZO AND HERBED SUGAR SNAP PEAS
Categories Pasta Side Low Fat Quick & Easy Low Cal Spring Healthy Dill Sugar Snap Pea Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring water, broth, and 1 teaspoon salt to a boil and blanch sugar snaps 1 minute. Transfer sugar snaps with a slotted spoon to a bowl of cold water to stop cooking, reserving broth, then drain sugar snaps in a colander. Put sugar snaps, scallions, and dill in a bowl.
- Return broth to a boil and cook orzo, stirring occasionally, until tender. Reserve 1/2 cup broth, then drain orzo in a sieve. Add hot orzo to sugar snap mixture along with pepper and remaining 1/2 teaspoon salt and toss, adding some of reserved broth if pasta seems dry.
ORZO SALAD WITH VEGETABLES AND HERBS
Categories Salad Herb Pasta Tomato Side Lemon Mint Cucumber Summer Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- For Salad:
- Bring large pot of salted water to boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool.
- Place orzo in large bowl. Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. mint and lemon peel. Season with salt and pepper.
- For Dressing:
- Combine lemon juice, lemon peel and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
- Pour half of dressing over salad; toss to coat. (Can be Made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before continuing.) Toss salad with enough remaining dressing to coat generously. Season with salt and pepper. Line shallow serving bowl with lettuce. Mount salad in bowl.
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