Lemon Basil Orzo Pasta Salad Recipes

LEMON BASIL ORZO PASTA SALAD

Steps:

• Cook orzo according to package instructions. Drain and rinse under cold water. Place in large bowl.
• Drain liquid from artichokes and chop.
• Add artichokes, tomatoes, basil, lemon, lemon juice and mozzarella. Stir. Season with salt and pepper to your liking.
• Drizzle in the olive oil and stir well.
• Serve.

VEGAN LEMON BASIL ORZO PASTA SALAD

Steps:

• Cook orzo according to package directions. Drain in a colander, then return to cooking pot and add 2 tsp olive oil and stir to keep the noodles from sticking together. If you want to serve this salad cold, let pasta cool for 2-3 hours in the refrigerator.
• To make vegan parmesan, combine the walnuts, nutritional yeast, garlic powder, and sea salt in a food processor. Pulse for about 15 seconds to create a coarse meal. Try not to over-process.
• Slice cherry tomatoes in half and julienne the basil leaves. Zest one medium lemon.
• Combine the cooked pasta with the vegan Parmesan, tomatoes, basil, and lemon zest. Stir together. Add about 3 Tbsp olive oil and juice of 1/2 lemon. Taste and add more lemon juice if desired (I used a whole lemon). Add salt to taste, and serve.

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 ORZO PASTA SALAD

Steps:

• Add water to a large saucepan and bring to a boil on the stove top.
• Once boiling, lightly salt the water and add orzo and stir.
• Let pasta cook for 8-10 minutes, stirring occasionally so that the pasta doesn't stick.
• When pasta is to your preferred doneness, drain the water and add pasta to a bowl to cool.
• You'll want to stir the pasta as it cools to ensure it doesn't stick together.
• If it begins to stick, drizzle pasta with a little bit of olive oil and it should be fine.
• In a separate bowl, add lemon juice, olive oil, apple cider vinegar, garlic, salt, and pepper and whisk to combine.
• Pour over cooled orzo and stir to combine.
• Add almonds, cannellini beans, and basil and stir to combine evenly.
• Refrigerate the pasta salad for at least 30 minutes before serving.
• As the pasta will absorb some of the liquid as it is refrigerated, you may want to drizzle a little extra olive oil and lemon juice over top and stir in before serving.

ORZO PASTA

Steps:

• Cook orzo according to package directions.
• While the pasta cooks, begin to make the dressing.
• Juice and zest the lemon.
• In a blender or food processor, combine basil, lemon juice, lemon zest, olive oil, garlic, salt and pepper.
• Blend until smooth.
• When orzo is done, drain, but do not rinse.
• Put the pasta in a serving dish and pour basil mixture on top immediately while orzo is hot.
• Toss to coat.
• Serve warm or cold.

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.

LEMON-BASIL ORZO PASTA SALAD

Steps:

• Cook orzo as directed on package, omitting salt; drain. Place in large bowl.
• Whisk dressing, basil and juice until blended. Add to orzo with remaining ingredients; mix lightly.
• Refrigerate 1 hour.

ONE-POT LEMON-BASIL ORZO AND VEGETABLES

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.
• Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.
• Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.