- 6 ounces sugar snap peas, trimmed, cut into 3/4-inch pieces
- 2 2/3 cups orzo (rice-shaped pasta; about 21 ounces)
- 1 1/4 cups cubed seeded tomatoes
- 3/4 cup cubed seeded peeled cucumber
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 teaspoons finely chopped lemon peel
- 1/4 cup fresh lemon juice
- 2 teaspoons finely chopped lemon peel
- 1 teaspoon minced garlic
- 3/4 cup olive oil
- 1 head Boston lettuce
- Bring large pot of salted water to boil. Add sugar snap peas; cook 1 minute. Using slotted spoon, transfer peas to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite, about 8 minutes. Drain and cool.
- Place orzo in large bowl. Mix in sugar snap peas, tomatoes, cucumber, green onions, parsley. mint and lemon peel. Season with salt and pepper.
- Combine lemon juice, lemon peel and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
- 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. Season with salt and pepper. Line shallow serving bowl with lettuce. Mount salad in bowl.