1/2 lb (225 g) orzo (310 ml / 1 1/4 cups)

1/3 cup (75 ml) olive oil

3 tablespoons (45 ml) lemon juice

1 tablespoon (15 ml) whole-grain mustard

2 cups (500 ml) frozen peas, thawed

1/2 cup (125 ml) toasted almonds, chopped

1/2 cup (125 ml) dried apricots, cut into small dice

2 green onions, chopped

Salt and pepper

In a pot of salted boiling water, cook orzo until tender. Drain and oil lightly. Let cool.

In a large bowl, combine oil, lemon juice and mustard. Add pasta and remaining ingredients. Toss well. Season with salt and pepper. Serve with grilled chicken or sandwiches.

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