Consider making a double batch of this easy pasta salad–it’s delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you’d like.

Ingredients
8 ounces whole-wheat orzo
1 pound peeled and deveined raw shrimp (21-25 per pound), cut into bite-size pieces
4 cups sugar snap peas, cut into bite-size pieces
¼ cup extra-virgin olive oil
Zest & juice of 1 lemon
¼ cup finely chopped dill, plus more for garnish
1 tablespoon minced shallot
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper

DirectionsInstructions Checklist
Step 1
Bring a large saucepan of water to a boil over high heat. Add orzo and cook for 7 minutes. Add shrimp and peas and cook until the peas are tender and the shrimp are cooked through, 2 to 3 minutes more. Drain.

Step 2
Meanwhile, whisk oil, lemon zest and juice, dill, shallot, mustard, salt and pepper in a large bowl.

Step 3
Add the orzo, shrimp and peas to the bowl and toss to combine. Serve warm or at room temperature and garnished with more dill, if desired.

Tips
To make ahead: Refrigerate for up to 1 day.

Nutrition Facts
Per Serving: 467 calories; protein 32.9g; carbohydrates 49.7g; dietary fiber 7.7g; sugars 5.2g; fat 16.3g; saturated fat 2.3g; cholesterol 182.6mg; vitamin a iu 1250.8IU; vitamin c 57.5mg; folate 44.2mcg; calcium 136.5mg; iron 4.6mg; magnesium 114.8mg; potassium 586.1mg; sodium 490mg.

Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed, beet, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still everyone has different characteristics – positive and negative.