Lemony Basil Orzo Pasta Salad | Favorite Potluck Side Dish
If you want to add more dairy free recipes to your repertoire, Lemony Basil Orzo Pasta Salad | Favorite Potluck Side Dish might be a recipe you should try. One serving contains 229 calories, 5g of protein, and 10g of fat. This recipe serves 12 and costs 85 cents per serving. 28 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It works well as a very affordable side dish. If you have green onions, orzo pasta, grape tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by Unsophisticook. Overall, this recipe earns a good spoonacular score of 46%. Try One Pot Tomato and Basil Pasta – a Favorite Summer Dish, Lemony Orzo Pasta Salad with Cucumber and Feta, and Easy Butternut Squash Skillet – My New Favorite Side Dish for similar recipes.
Servings: 12
Ingredients:
1 pkg. (0.66-oz.) fresh basil, chopped
1/2 cup fresh flat leaf parsley, chopped
2 cups red and yellow grape tomatoes, halved
1/2 cup green onions, greens only sliced
juice of 2 large lemons (about 1/2 cup)
zest of 2 large lemons
1/2 cup olive oil
1-lb. orzo pasta
1/2 cup roasted red peppers, chopped
1/4 cup salt
Equipment:
mixing bowl
whisk
Cooking instruction summary:
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 sauce mixture while still hot.Allow the pasta and sauce mixture 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.
Step by step:
1. Bring 5 quarts of water to a rolling boil and add 1/4 cup salt.
2. 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 sauce mixture while still hot.Allow the pasta and sauce mixture 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.
3. Serve cold.
Nutrition Information:
covered percent of daily need
