GREEK ORZO SEAFOOD SALAD

FOR THE SALAD:
1 3/4 cups orzo
8 oz. shrimp or scallops or a combination, chopped
1 cup halved snow peas
12 oz. tomatoes, chopped
3 oz. feta cheese, crumbled
FOR THE DRESSING:
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 tablespoon dried oregano (or 1/3 cup chopped fresh)
2 teaspoons minced garlic
2 teaspoons grated lemon zest
1/4 teaspoon ground black pepper

TO MAKE THE SALAD:
In a large pot of boiling water cook the orzo for 8 to 10 minutes or until tender but firm; rinse under cold water and drain. Put in large serving bowl.

In non-stick skillet sprayed with vegetable spray, cook shrimp or scallops over high heat for 2 minutes or until just done at center. Drain any excess liquid. Add to orzo in serving bowl.

In a saucepan of boiling water, blanch snow peas for 1 minute, or until tender-crisp; refresh in cold water and drain. Place in serving bowl with orzo, along with tomatoes and feta cheese.

TO MAKE THE DRESSING:
In small bowl whisk together olive oil, lemon juice, oregano, garlic, lemon zest and pepper.

Pour dressing over salad and toss well. Chill before serving.

Adapted from source: The Best Diabetes Cookbook by Katherine E. Younker