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, then drain orzo and set aside.
- Make the Dressing: Zest the lemon and place zest into a large mixing bowl. Squeeze lemon juice into the bowl, then whisk in olive oil, salt, and pepper.
- Assemble the Orzo Salad: Whisk reserved pasta water into the dressing. Add cooked orzo and stir, letting it cool for 10-15 minutes. Stir in basil and tomatoes, then adjust salt and pepper as needed.
Notes
Customize with red onion, olives, chickpeas, or cucumbers. Can be made 3-4 days in advance; stir in a splash of olive oil if it becomes too dry before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- 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: 12.2 g
- Trans Fat: 0 g
- Carbohydrates: 25.6 g
- Fiber: 2.5 g
- Protein: 4.5 g
- Cholesterol: 0 mg
Keywords: orzo pasta salad, lemon orzo, summer side dish, vegan pasta salad, quick pasta recipe