Lemon Orzo Pasta Salad Recipes

LEMON ORZO PASTA SALAD

Lemon Orzo Pasta Salad image

This lemon orzo pasta salad isn't creamy (in fact, it's dairy-free), but it's certainly flavorful and just right for spring/summer weather with lots of fresh basil and freshly squeezed lemon juice.

Provided by Sweet Basil

Categories 100 Family Favorite Easy Healthy Recipes

Time 40m

Number Of Ingredients 9

Ingredients

16 oz. orzo pasta
3 lemons (juiced, more or less to taste)
1/4 cup olive oil (extra-virgin)
2 tsp vinegar (apple cider )
1/2 tsp garlic (minced )
salt and pepper (to taste)
1/2 cup almonds (sliced, chopped)
15 oz beans (cannellini, rinsed and drained)
1/2 cup basil leaves (packed, fresh, chopped (or as much as you like!))

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.

Nutrition Facts : ServingSize 1 g, Calories 341 kcal, Carbohydrate 43 g, Protein 15 g, Fat 14 g, SaturatedFat 2 g, Sodium 104 mg, Fiber 6 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 11 g

LEMON ORZO PASTA SALAD WITH CUCUMBERS AND OLIVES

Lemon Orzo Pasta Salad with Cucumbers and Olives image

We love this light orzo pasta salad - it doubles as a side, can be the main event or works well topped with grilled chicken or Adam's favorite, shrimp! Use your favorite tender herbs in this - we love using of one or a combination of mint, dill, basil, parsley or cilantro.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 20m

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

Ingredients

1 1/2 cups (8 ounces) dried orzo pasta
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced or 8 ounces halved cherry tomatoes
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill or mint
1/2 cup pitted olives, halved
1 cup canned or jarred and drained artichoke hearts, chopped, see notes

Steps:

Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 6 to 10 minutes (check box for actual cook time). Drain.
While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained orzo to the dressing and mix well.
Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 166, Protein 4.4 g, Carbohydrate 20.5 g, Fiber 2 g, Sugar 1.8 g, Fat 8 g, SaturatedFat 1.1 g, Cholesterol 21 mg, Sodium 290 mg

LEMON ORZO

Lemon Orzo image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

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