Lemony Basil Orzo Pasta Salad
Recipe GLPR4dfc1b389a812f
A refreshing, dairy-free pasta salad bursting with fresh herbs, bright lemon flavor, and colorful vegetables. Perfect for potlucks and summer gatherings, this chilled side dish combines tender orzo pasta with roasted red peppers, cherry tomatoes, and a zesty lemon-olive oil dressing. The flavors meld beautifully as it chills, making it even better after a few hours in the refrigerator.
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Ingredients
1 pound orzo pasta
1/4 cup salt for pasta water
½ cup juice of 2 large lemons (about 1/2 cup)
2 zest of 2 large lemons
1/2 cup olive oil
1 package (0.66 ounce) fresh basil, chopped
1/2 cup fresh flat-leaf parsley, chopped
2 cups red and yellow grape tomatoes, halved
1/2 cup roasted red peppers, chopped
1/2 cup green onions, green parts only, sliced
Directions
Fill a large pot with 5 quarts of water and bring it to a rolling boil over high heat. Stir in the 1/4 cup of salt until dissolved.
Add the orzo pasta to the boiling salted water and stir well. Return the water to a boil, then reduce heat to maintain a gentle boil. Cook for 9 minutes, stirring occasionally, until the pasta is al dente.
While the pasta cooks, add the lemon juice and lemon zest to a large mixing bowl. Whisk in the olive oil until well combined to create the dressing.
Drain the cooked orzo in a colander without rinsing it. Immediately transfer the hot pasta to the bowl with the lemon-oil dressing and toss thoroughly to coat all the pasta while it's still warm.
Allow the pasta and dressing to cool to room temperature, stirring occasionally, for about 10 minutes.
Once cooled, gently fold in the roasted red peppers, grape tomatoes, green onions, parsley, and fresh basil until evenly distributed.
Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together. The salad will continue to develop flavor as it sits.
Serve cold directly from the refrigerator, giving it a gentle toss before plating. Taste and adjust seasonings if desired.
