Description
An easy orzo pasta salad recipe with summer produce and a quick lemon dressing.
Ingredients
Scale
- 1 cup uncooked orzo pasta
- 1 large lemon
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 1 heaping cup fresh basil leaves, chopped
- 2 large tomatoes, diced
Instructions
- COOK THE ORZO PASTA: Cook orzo in very salty water until just barely al dente. Reserve ½ cup of pasta water. Drain orzo and set aside.
- MAKE THE DRESSING: While the orzo cooks, zest your lemon into a large mixing bowl. Add fresh lemon juice, olive oil, salt, and pepper to the bowl and whisk to combine.
- ASSEMBLE THE ORZO SALAD: Add reserved pasta water to the lemon juice mixture and whisk. Add cooked orzo and stir. Let cool for 10-15 minutes, then stir in the basil and tomatoes. Season to taste and serve.
Notes
This salad will last 3-4 days in the fridge. For best results, add the tomatoes and basil just before serving to keep the flavors fresh. If the salad dries out in the fridge, stir in a splash of olive oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 237 kcal
- Sugar: 4.3 g
- Sodium: 298.2 mg
- Fat: 14.2 g
- Saturated Fat: 2.0 g
- Unsaturated Fat: 11.0 g
- Trans Fat: 0 g
- Carbohydrates: 25.6 g
- Fiber: 2.1 g
- Protein: 4.5 g
- Cholesterol: 0 mg
Keywords: orzo salad, pasta salad, lemon, summer side dish, vegetarian, vegan