A tart, light and simple recipe that tastes more involved than it possibly could be!

Makes 8 servings; 5 min prep time, 10 min cook time, 15 min total

• 1 box orzo
• 4 cups frozen peas
• 2 cups cherry tomatoes, halved
• 3/4 cup mint leaves, chopped
• 1 Meyer lemon juiced
• 1/4 cup extra virgin olive oil for salad dressing
• Salt and white pepper to taste

Bring a large pot of water to boil, then add the orzo. It should cook in less than 10 minutes. You can steam the peas in a steamer above the cooking pasta or in the frozen bag in the microwave. Set the peas aside when they still have some texture to them; if needed, add them to a bowl of ice water to keep them from over cooking.

Whisk the lemon juice, olive oil, and mint. Taste and add salt and pepper as desired. It’s okay if it’s a bit salty – you’ll be mixing it into a lot of pasta. Whisk in about 1/2 cup of pasta water.

When the orzo is ready, drain it and set aside. Pour the dressing, tomatoes, and peas into the bottom of a large serving or salad bowl. Add the orzo and toss everything together repeatedly until it is mixed thoroughly. Enjoy!