Orzo Pasta Salad
Ingredients
The salad
-
1
cup
dry orzo pasta
-
2
cups
Turkish cucumbers, sliced
-
1
cup
cherry tomatoes, halved
-
handful
baby arugula (optional)
Lemon Basil Dressing
-
1
cup
basil, packed down tight
-
2
cloves
fat garlic
-
1
medium
lemon zest
-
2
tablespoons
fresh lemon juice
-
⅓
cup
olive oil
-
½
teaspoon
salt
-
¼
teaspoon
cracked pepper
Optional additions
-
cheese (goat, feta, shaved pecorino or parmesan)
-
seeds or nuts
-
avocado
-
microgreens
-
chickpeas
Instructions
- Cook the orzo in salted boiling water until al dente, then drain and rinse with cold water.
- Blend the basil, garlic, and lemon zest in a food processor until chopped, then add lemon juice, olive oil, salt, and pepper and pulse to combine.
- In a bowl, toss the cooled orzo with the dressing and add the cucumbers and cherry tomatoes.
- Taste and adjust seasoning, adding more salt and lemon juice if necessary.
Nutrition Facts (estimated)
Servings
4
Calories
233
Total fat
15g
Total carbohydrates
23.6g
Total protein
4.5g
Sodium
293.1mg
Cholesterol
0mg
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