Lemon Basil Orzo Salad Recipes

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.

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.

LEMONY BASIL ORZO SALAD

Steps:

• Bring 5 quarts of water to a rolling boil and add 1/4 cup salt. Add the orzo pasta to the water and stir. Bring the water back up to a boil. Stirring occasionally, cook for 9 minutes.
• While the orzo is cooking, zest and juice the lemons into a large mixing bowl, and whisk in the olive oil.
• When the orzo is done cooking, drain it (do not rinse), and toss it with the dressing while still hot.
• Allow the pasta and dressing to cool while you chop the rest of the ingredients.
• Fold in the red peppers, grape tomatoes, green onions, parsley and basil.
• Refrigerate for at least two hours. Serve cold.

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 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.

LEMONY ORZO SALAD WITH FETA AND PINE NUTS

Steps:

• If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown.
• Boil water in a 6-8 quart pot with optional flavor cubes.
• Add orzo and cook until tender.
• Drain orzo in colander and rinse with cold water.
• Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest.
• Then toss in the rest of the ingredients.
• Season with salt and pepper to taste.
• You can add more lemon juice if you like it really lemony.
• Chill salad for 3-4 hours before serving.

HERBY ORZO & LEMON SALAD

Steps:

• Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
• Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
• Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

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.