This orzo salad is a copycat of the one sold at Piada Italian Street Food... it's crunchy, a little sweet, a little savory, and always a hit at parties!

3 Tbsp lemon juice (fresh is best)

3 Tbsp olive oil

1 Tbsp fresh basil, minced

1/2 Tbsp honey

1/2 tsp kosher salt

1/4 tsp black pepper

1 lb orzo pasta

heaping 1/3 cup fresh sugar snap peas, sliced

1/8 cup currants (raisins will also work if you can't find currants)

1/4 cup red bell pepper, minced

1/8 cup sliced raw almonds

1/8 cup candied pecans, crushed or minced

1 tsp kosher salt

1/2 tsp black pepper

Add all dressing ingredients except olive oil to a small mixing bowl.  Slowly pour in olive oil, while whisking continuously.  Set aside.
Bring a large pot of water to a boil, add a pinch of salt and orzo.  Cook until al dente, according to package directions.  Drain, rinse lightly with cold water and set aside.
To a large mixing bowl, add cooked orzo, and all remaining ingredients.  Toss to combine.
Give lemon basil dressing a whisk, then pour over orzo salad.  Toss to combine again.  
Cover and refrigerate for at least an hour, or up to 2-3 days.  Toss gently before serving.