Bring a large pot of salted water to a boil.

In small bowl, combine lemon juice, vinegar, garlic and mustard. Gradually whisk in 6 tablespoons olive oil. Season dressing to taste with salt and pepper. Set aside.

In a skillet on medium-high heat, add 2 tablespoons olive oil and cook zucchini until tender all the way through and golden brown. Remove to a plate and season lightly with salt and pepper.

In the boiling water, cook frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Scoop them out (don't pour out the water) and run cold water over them for a few seconds. Set aside. Leave pot boiling, then cook orzo until al dente. Drain and rinse under cold water. Let it sit for a minute to drain well and then transfer to large bowl. Toss with the dressing.

Add crumbled feta cheese, zucchini, peas, olives, scallions, tomatoes, ramps and capers. Season to taste with salt and pepper. (Can be prepared a day ahead. Cover and refrigerate.)

Garnish salad with almonds and serve.