Categories: Sides

Ingredients

• 3/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup white wine vinegar
• 1 cup chopped red onion
• 1 lb. mixed summer squash, cut into 1/3-inch cubes
• 1 lb. orzo
• 3 cups snap peas, thinly sliced lengthwise
• 1/2 cup chopped fresh dill sprigs
• 1/2 cup chopped fresh parsley
• 8 oz. mozzarella pearls, drained

Directions

1. In a large bowl, whisk the oil, lemon juice and vinegar; season generously with salt and pepper. Toss with the onion and squash. Let marinate.

2. Meanwhile, bring a large pot of water to a boil. Salt the water generously and add the orzo. Cook until al dente. Drain well and transfer to the large bowl. Toss until coated. Let cool, tossing occasionally. Mix in the snap peas, herbs, and cheese; season.

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