Recipe by Janet Taylor McCracken
Start to Finish: 25 minutes
3/4 cup EVOO
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 (5 oz.) snap peas, thinly sliced lengthwise
1/2 cup chopped fresh dill sprigs
1/2 cup chopped fresh flat-leaf parsley
1 package (8 oz.) mozzarella pearls, drained
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.