Grace's Favorite Spring Pea Orzo Salad Recipe

Grace first discovered this recipe in a copy of Southern Living a few years ago and after it was a major hit at Easter it began to make its way onto the table of every picnic and family gathering! Light and refreshing with pops of greens and toasty almonds, this pasta salad is a real crowd pleaser. 

*Note - make ahead a few hours before serving so the flavors can combine, set aside a few almonds for a crunchy topping

• 3 to 4 lemons
• 8 ounces uncooked orzo pasta
• ¼ cup minced shallot or red onion
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• ½ teaspoon table salt
• ½ teaspoon freshly ground black pepper
• 1 ½ cups cooked fresh or frozen peas
• 1 cup snow peas or sugar snap peas, blanched and chopped
• 1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
• ½ cup sliced almonds, toasted

Directions