This is the perfect Easter side dish. Spring peas brighten it up and balance the pasta with a nice crunch!
2 teaspoons lemon zest
1/2 cup fresh lemon juice
8 ounces uncooked kritharaki (orzo) pasta
1/4 cup minced red onion
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
Sea salt and pepper to taste
2 cups snow peas or sugar snap peas, blanched and chopped
1/2 cup yellow squash, diced and lightly steamed.
1/2 cup chopped dill
1/2 cup chopped parsley
Prepare pasta according to package directions. Whisk together onions, olive oil, mustard, salt, pepper and lemon juice. Toss together pasta and onion mixture. Cover with plastic wrap and chill at least one hour. This step can be done two days ahead.
Toss together pasta, snow peas, squash, dill, parsley and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste.