Lemon Basil Orzo Pasta Salad. Keep it vegan or add feta. Summery, flavorful, zesty and light! Perfect for summer potlucks, or make-ahead lunches!
Lemon Basil Dressing
Optional additions: cheese ( goat, feta, shaved pecorino or parmesan), seeds, micro greens, chick peas
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.
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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