Description
A vibrant, herbaceous salad featuring orzo pasta, lemon zest, and fresh basil. Light, zesty, and customizable, it’s perfect for warm weather meals and gatherings.
Ingredients
1½ cups cooked orzo (cooled)
1 cup cherry tomatoes, halved
¼ cup chopped fresh basil
Zest of 1 lemon
¼ cup crumbled feta
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon olive brine (optional)
Salt and pepper to taste
2 tablespoons unsalted toasted pistachios or almonds (optional)
Instructions
Bring a pot of salted water to a boil. Cook orzo for 8-9 minutes until al dente. Drain, rinse under cold water, and spread on a baking sheet to cool completely.
In a large bowl, combine cooked orzo, cherry tomatoes, and basil.
Zest the lemon into the bowl. Add olive juice, olive oil, salt, pepper, and optional brine. Toss to coat.
Serve chilled. Add optional crushed pistachios/almonds for crunch if desired.
Alternatively, add grilled vegetables or chickpeas for extra texture and protein.
Notes
Use vegetable broth when cooking orzo for enhanced flavor
Vegan option: Substitute feta with tofu crumbles and nutritional yeast
Sun-dried tomatoes can replace fresh cherry tomatoes in a pinch
Storage tip: Keep in an airtight container in the fridge for up to 4 days
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg