Lemon Orzo Pasta Salad
Serve warm as a bed for grilled salmon or chicken, or serve as a side salad.
Serves 6-8 as a side dish
- 2 cups orzo pasta
- 3-4 scallion onions, chopped
- 1 cucumber, peeled and diced
- 1 basket cherry tomatoes, cut in half
- 1 bell pepper (red, yellow, or orange), diced
- 2-3 teaspoons chopped fresh basil, lemon thyme, or herb of your choice
- ½ cup More Than Olives Meyer Lemon Olive Oil
- Salt and pepper, to taste
Start a pot of water on medium-high heat. Add a few shakes of salt to the water. When the water begins to boil, add your orzo pasta. Reduce the heat and simmer the pasta until it begins to soften.
While pasta is cooking cut the ends off the scallion onions and give them a wash. Chop them and place them in a large bowl. Peel and dice your cucumber, then add to the bowl. Deseed your bell pepper and chop into small pieces also adding to your bowl. Add to the bowl the herb you have chosen to use in this dish.
Once the pasta is done, carefully pour it into your strainer in the sink and drain off the hot water. Rinse the pasta with cold water and allow all the excess water to run off.
Transfer the pasta to a large bowl with the other salad ingredients. Pour the Meyer Lemon Olive Oil over the pasta and season with Sea Salt and Pepper. Using a serving spoon, mix well. Taste to see if more seasoning is needed.
If you are making this ahead of time, store it in the refrigerator. Remove it about 20-30 minutes before you want to serve it.
Additions- We love to add in seasonal veggies, like Asparagus, Heirloom Carrots or Summer Squash