Lemon Basil Orzo Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 cup dry orzo pasta (uncooked)
02 -
2 Turkish cucumbers, sliced (about 2 cups) or English cucumbers
03 -
1 cup cherry tomatoes, halved
04 -
Handful of baby arugula or substitute baby spinach (optional)
→ Lemon Basil Dressing
05 -
1 cup basil (packed down tight, about 2 ounces)
06 -
2 garlic cloves
07 -
Zest of one medium lemon
08 -
2 tablespoons fresh lemon juice
09 -
1/3 cup olive oil
10 -
1/2 teaspoon salt, more to taste
11 -
1/4 teaspoon cracked pepper
→ Optional Additions
12 -
Cheese (goat, feta, shaved pecorino or parmesan)
13 -
Seeds, nuts, avocado, microgreens, or chickpeas
# Instructions:
01 -
Cook orzo in generously salted water. Drain and rinse with cold water until cooled.
02 -
Place basil, garlic, and lemon zest in a food processor. Pulse repeatedly until uniformly chopped. Add lemon juice, oil, salt, and pepper. Pulse a couple times until combined but not smooth.
03 -
Place cooled orzo into a bowl and toss with the basil lemon dressing. Add ingredients such as cherry tomatoes, cucumber, chickpeas, snap peas, goat cheese, avocado, nuts, seeds, or arugula.
04 -
Taste for salt and adjust right before serving. Add 1/4 teaspoon more salt if necessary. Adjust lemon if needed, and if the salad is overly bitter, add a tiny amount of sugar (1/4-1/2 teaspoon).
# Notes:
01 -
If adding a large volume of veggies or beans, adjust the dressing quantity by doubling or increasing by 1 1/2 times to maintain flavor and vibrancy.
02 -
Salad can be refrigerated for up to 4 days.