Ingredients

1 pound orzo pasta
8 ounce garden peas; fresh shucked
2 celery stalks; trimmed and diced
1/2 ounce oregano; chopped
1/2 ounce chives; chopped
1/2 ounce parsley; chopped
4 clove garlic; peeled and minced
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
5 Tbsp. lemon juice
3 plum tomatoes; diced
1 pinch white pepper
1 pinch salt

Cooking Instructions

Cook orzo in slightly salted boiling water for 7 minutes or until cooked through. Remove to a colander, drain, and rinse well with cold water. Place orzo in a large serving bowl; then drizzle 1 tsp. of olive oil around the orzo and toss well. Cook the peas in slightly salted boiling water for 1 to 2 minutes, drain, and rinse with cold water in a colander. Mix peas and orzo together, slowly adding all the other ingredients until well mixed. Add salt and white pepper to taste.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: