Orzo Salad with Shrimp and Lemon Dressing

This is a delicious bright and tangy pasta and veggie salad!  It is great served at room temp or chilled. 

1/4 cup olive oil
1 Tbsp lemon zest plus 3 Tbsp fresh lemon juice
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 cup uncooked orzo
8 oz fresh asparagus, trimmed and cut into 1" pieces (about 1 cup)
4 oz fresh sugar snap peas, trimmed (about 1 cup) 
1 cup fresh or frozen English peas
12 oz medium peeled, deveined raw shrimp
1/4 cup coarsely chopped fresh chives
1/4 coarsely chopped fresh flat-leaf parsley  
1/4 cup coarsely chopped fresh tarragon

Whisk together oil, zest, juice, salt and pepper in a small bowl.  Set aside.  

Prepare orzo according to package directions, omitting salt and fat; drain.  Transfer orzo to a bowl and cool to room temp.  

While orzo cooks, bring a large saucepan of water to a boil over high heat. Add asparagus and sugar snap peas to boiling water.   Cook until bright green and tender-crisp, about 2 minutes.  Add English peas and stir until softened about 30 seconds.  Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in saucepan.

Add shrimp to boiling water.  Cook until opaque, about 3 minutes, and then drain.  Transfer shrimp to ice bath with vegetables.  Let stand until chilled, about 3 minutes, drain.

Toss together shrimp-vegetable mixture with orzo; drizzle with dressing.  Add chives, parsley, and tarragon, and toss to combine.  

Serve at room temp or chilled.