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Lemon Basil Orzo Salad

5 from 3 reviews

Lemon Basil Orzo Pasta Salad. Keep it vegan or add feta.  Summery, flavorful, zesty and light! Perfect for summer potlucks, or make-ahead lunches!

Ingredients

Lemon Basil Dressing

Optional additions: cheese ( goat, feta, shaved pecorino or parmesan), seeds, micro greens, chick peas

Instructions

Cook orzo in generously salted water. Drain and rinse with cold water, until cooled.

Place basil, garlic and lemon zest in a food processor. Pulse repeated until uniformly chopped. Add lemon juice, oil, salt and pepper. Pulse a couple more times, until combine, but not smooth.

Place cooled orzo into a bowl and toss with the flavorful basil lemon sauce. Add any additions you like- arugula, cucumber, chickpeas, snap peas, feta, asparagus, or shrimp and toss. ( see notes)

Orzo will soak up much of the salt after it sits, so make sure to taste for salt right before serving. I’ll usually add another ¼ teaspoon. Adjust lemon adding more to taste.

Enjoy!

Notes

If you plan to add a lot of veggies or beans to the orzo (like, more than a cup or two) double or 1 ½ times the lemon basil dressing so your final dish still has plenty of flavor and vibrant color.

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