Mom’s Orzo Salad
Serves: 6-8
Ingredients
4 cups chicken broth
6 oz. snap peas, trimmed, cut into 3/4' pieces
1 ½ cups orzo
1 pint grape tomatoes, halved
3/4 cup cucumbers , seeded, peeled, cubed
1/2 cup green onions, chopped
1/4 cup parsley, chopped
2 tsp. lemon zest
1 ½ tsp. salt
1/2 tsp. pepper
1/4 cup fresh lemon juice
1-2 cloves garlic, minced
3/4 cups vegetable oil
1 15 oz. can chickpeas, rinsed and drained
1 yellow bell pepper, seeded and cut into 1/2-inch slices
1 head boston lettuce
fresh basil, chopped
Directions
1. For Salad: Bring chicken broth to boil. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain and cool.
2. Place orzo in large bowl. Mix in sugar snap peas, chickpeas, yellow peppers, tomatoes, cucumber, green onions, parsley and lemon zest. Season with salt and pepper.
3. For Dressing: Combine lemon juice and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.
4. 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. Top with fresh basil. Line shallow serving bowl with lettuce. Mound salad in bowl.
5. Use any combination of vegetables that you want for this great salad! Add cooked chicken for a main course salad