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Orzo salad

Orzo Salad

This orzo salad combines cucumber, tomato, spinach, and a zesty dressing for a colorful summer BBQ or picnic. 
Servings 6 people
Prep Time 10 minutes
Total Time 8 minutes

Equipment

  • 1 medium pot
  • 1 blender or food processor

Ingredients

  • 1 cup uncooked orzo pasta
  • 2 cups English cucumbers sliced
  • 1 cup cherry tomatoes halved
  • 1 cup packed baby spinach
  • 1 cup packed basil
  • 1 zest from one lemon
  • 2 TBSP fresh lemon juice
  • 1/3 cup olive oil
  • 1/2 TSP salt
  • 1/4 TSP cracked black pepper

Instructions

  • Cook orzo in generously salted water. Drain and rinse with cold water until cooled.
  • Place basil, garlic, and lemon zest in a food processor/ blender. Pulse repeatedly until uniformly chopped. Add lemon juice, oil, salt and pepper. Pulse a couple more times until combined, but not smooth.
  • Place cooled orzo into a bowl and toss with the flavorful basil lemon sauce.
  • chickpeas, snap peas, feta cheese, avocado could be added for more flavor

Video

Notes

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 the lemon, adding more to taste. If the salad tastes overly bitter ( it might be the olive oil) try adding a tiny bit of sugar- 1/4-1/2 teaspoon.
Course: Salad
Cuisine: American, greek
Keyword: Orzo Salad, salad