Consider making a double batch of this easy pasta salad—it's delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you'd like.
Ingredients
8 ounces whole-wheat orzo
1 pound peeled and deveined raw shrimp (21-25 per pound), cut into bite-size pieces
4 cups sugar snap peas, cut into bite-size pieces
¼ cup extra-virgin olive oil
zest & juice of 1 lemon
¼ cup finely chopped dill, plus more for garnish
1 tablespoon minced shallot
2 teaspoons dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
Directions
Bring a large saucepan of water to a boil over high heat. Add 8 ounces orzo and cook for 7 minutes. Add 1 pound shrimp and 4 cups peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.
Meanwhile, whisk ¼ oil, lemon zest and juice, ¼ cup dill, 1 tablespoon shallot, 2 teaspoons mustard, ½ teaspoon salt and ½ teaspoon pepper in a large bowl.
Add the orzo, shrimp and peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.
