This light and refreshing orzo salad is the perfect summer dish! It’s a great side at dinnertime, or filling enough for a fresh, and flavorful lunch.
Orzo is such a versatile pasta, and it’s all about what you add in. Fresh herbs like parsley, and basil with colorful summer tomatoes, olive oil, and lemon juice make this a healthy, and flavorful salad, to enjoy all summer long!
This Lemon Basil Orzo Salad can always me made a day or two in advance – the longer it sits, the more flavor you will taste! If preparing ahead of time, make sure to stir in a tablespoon or so of olive oil and lemon juice before serving.
Lemon Basil Orzo Salad
makes 10-12 servings
- 1 lb. orzo pasta
- 2-3 tbsp Kosher salt
- zest of 2 large lemons
- juice of 2 large lemons
- 1/2 cup olive oil
- 2 cups red and yellow grape tomatoes, halved
- 1/2 cup green onions, greens only sliced
- 1/2 cup fresh flat leaf parsley, chopped
- 1 cup fresh basil, chopped
- Bring 5 quarts of water to a rolling boil and add salt. Add the orzo pasta to the water and stir. Bring the water back up to a boil. Stirring occasionally, cook for 9 minutes, al dente.
- 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 sauce mixture while still hot.
- Allow the pasta and sauce mixture to cool while you chop the rest of the ingredients.
- Fold in the grape tomatoes, green onions, parsley and basil.
- Refrigerate for at least one hour. Serve cold.