lemon orzo pasta salad
Lemon, with fresh basil and parsley, give this light dish its summer-y taste that makes for the perfect side all season long!
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Servings: 10
Ingredients
- 1- lb box orzo pasta
- 2 tbsp Kosher salt
- lemon zest - from 2 lemons
- juice of 2 lemons
- ½ cup olive oil
- 2 cups grape or cherry tomatoes - halved
- ½ cup green onions - discard white part
- ½ cup fresh flat leaf parsley - roughly chopped
- 1 cup fresh basil - roughly chopped
Instructions
- To a large pot, bring 4 quarts of water to a rolling boil and add Kosher salt. Add the orzo pasta to the water and stir. Cook for 9 minutes, al dente. So just a little firm.
- While the orzo is cooking, zest and juice the lemons into a large mixing bowl, and whisk in the olive oil.
- When the orzo is done cooking, drain pasta, and toss it with the lemon vinaigrette, while it's still hot. Mix well. Allow the pasta and sauce mixture to cool while you chop the rest of the ingredients.
- Mix in the tomatoes, green onions, parsley and basil.
- Can be served immediately. For best results, refrigerate for at least one hour. Can be made 2-3 days in advance.
Notes
serves 8-10 as a side, and 6-8 as a meal
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