Spring Orzo Salad with Snap Peas

What better way to celebrate spring than with this spring orzo salad loaded with snap peas and Marcona almonds!? Plus, it’s perfect for Easter, so add it to your list for the upcoming holiday!

INGREDIENTS

- 12 oz sugar snap peas

- 1 cup dry orzo

- 2 heads butter lettuce

- 1 cup Marcona almonds toasted

- 4 oz goat cheese

For the dressing:

- 2 tbsp minced shallot

- 1 clove garlic minced

- 2 tbsp lemon juice

- 1 tbsp white wine vinegar

- 1 tbsp Dijon mustard

- 2 tsp honey

- 1/2 tsp kosher salt

- 1/4 tsp black pepper

- 2 tbsp minced fresh parsley

- 1 tbsp minced fresh dill

- 1/3 cup olive oil

INSTRUCTIONS

- Cook the orzo according to the package instructions. Once cooked, drain, rinse with cold water to stop the cooking, and set it aside to cool.

- Blanch the sugar snap peas. Have a large bowl of ice and water ready and set aside to shock the peas once cooked. Bring 2 quarts of water to a boil. Add the sugar snap peas and cook for 1-2 minutes until they are bright green and crisp-tender. Immediately remove the peas from the hot water and place them in the prepared ice water to stop the cooking and keep the color. Once cooled fully, drain the peas and set them aside to dry fully.

- Make the dressing. In a bowl or shaker, combine the shallot, garlic, lemon juice, white wine vinegar, Dijon mustard, honey, salt, black pepper, parsley, and dill. Whisk to combine. Continue to whisk while drizzling in the olive oil until it is combined and emulsified.

- In a large bowl or platter, arrange the leaves of the butter lettuce. Some can be torn into smaller pieces depending on personal preference. Season with salt and pepper. Add the dried sugar snap peas and orzo. Toss with dressing to taste. Sprinkle with the Marcona almonds and goat cheese, and serve.