Three Cheese Orzo Salad



2 cups sugar snap peas, trimmed
1-1/4 cups orzo
1 6-ouncejar marinated artichoke hearts
2 cups red or yellow cherry tomatoes and/or baby pear tomatoes, halved
1 cup cubed mozzarella cheese (4 ounces)
1 4-ounce package crumbled feta or peppercorn feta cheese (1 cup)
1/4 cup shredded Parmesan cheese (1 ounce)
1/4 cup white wine vinegar
1/4 cup water
2 teaspoons sugar
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed

1. Cook sugar snap peas in a large saucepan of boiling, lightly salted water for 1 minute. Using a slotted spoon, transfer peas to a colander. Rinse under cold water; drain and set aside.
2. Add orzo to the same saucepan. Boil for 8 to 10 minutes or until tender but firm; drain. Rinse with cold water; drain again.
3. Meanwhile, drain artichoke hearts, reserving marinade. Cut artichokes into bite-size pieces. In a large bowl toss together artichokes, sugar snap peas, orzo, tomatoes, and cheeses.
4. For dressing, in a screw-top jar combine reserved artichoke marinade, vinegar, water, sugar, and dill. Cover and shake well. Pour dressing over salad. Toss lightly to coat. Cover and chill for 4 to 24 hours.

Makes 8 side-dish servings.