Chef Maxwell's
Herbed Orzo Salad

1 pound uncooked orzo
3 tablespoons extra virgin olive oil, divided
8 ounces fresh or frozen green peas
4 ounces celery, diced small
12 ounces plum tomatoes, diced medium
½ ounce fresh oregano, chopped
½ ounce fresh chives, chopped
½ ounce fresh parsley, chopped
3 garlic cloves, minced
2 tablespoons red wine vinegar
4 tablespoons fresh lemon juice
salt and white pepper to taste

Cook the orzo in lightly salted boiling water; drain in a colander, and rise well with cold water. Place drained orzo in a large bowl and drizzle with 1 tablespoon of olive oil; toss well. Cook the peas in slightly salted boiling water for 1 to 2 minutes; drain and rinse with cold water. Toss peas, celery, tomatoes and orzo together. Combine remaining olive oil with the herbs, garlic, vinegar, lemon juice salt and pepper. Pour over the salad, and toss gently to combine; chill before serving. Serves 12.