Spring Barley Salad

This is from the Kraft website.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1  cup pearl barley, rinsed
• 1 1⁄4 ounces  Italian salad dressing mix
• 1  lemon, juice and zest of, grated, divided
• 2  tablespoons white vinegar
• 1⁄4 cup olive oil
• 1  lb asparagus, cooked until crisp-tender
• 1  cup  frozen peas, cooked

Directions

1. BRING 1-1/2 quart (6 cups) salted water to boil in large saucepan on medium-high heat. Add barley; return water to boil.
2. Reduce heat to medium-low; simmer 45 minute or until barley is tender. Drain; cool.
3. BEAT salad dressing mix, lemon juice, vinegar and oil in large bowl with wire whisk until well blended.
4. Add barley; toss to coat.
5. CUT asparagus into 1-inch pieces. Add to barley mixture along with the peas and lemon peel; mix lightly.