Lemon Basil Greek Orzo Salad Recipes

LEMON BASIL ORZO SALAD

Steps:

• 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- cherry tomatoes, cucumber, chickpeas, snap peas, goat cheese, avocado, nuts, seeds, arugula, etc.
• 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!

LEMON BASIL GREEK ORZO SALAD

Steps:

• To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.
• While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
• Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.
• Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
• Transfer the onion and zucchini mixture to the large pot with the drained orzo.
• Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.
• Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.
• Add the feta and stir to combine. Tip - If you want the feta to remain more intact, don't add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won't see the white crumbles.
• Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it's a very large quantity of food.
• If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn't stick as it cools.
• Serve immediately. Recipe can be served warm, at room temp, or chilled.

GREEK LEMON ORZO SALAD

Steps:

• Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
• In a large serving bowl, toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, Kosher salt, and black pepper until combined.
• Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
• Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
• Note: for leftovers, squeeze a bit more fresh lemon juice and a drizzle of olive oil and toss together before serving.

LEMON-BASIL ORZOTTO

Steps:

• In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
• Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
• Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.