Lemon Orzo Pasta Salad

4 from 5 votes

This lemon orzo pasta salad isn't creamy (in fact, it's dairy-free), but it's certainly flavorful and just right for spring/summer weather with lots of fresh basil and freshly squeezed lemon juice.

Prep Time10

Cook Time10

Additional Time20

Total Time40

Course: 100 Family Favorite Easy Healthy Recipes

Keyword: almonds, basil, lemon, pasta, side, vegetarian

Servings:

Author: Sweet Basil

Ingredients

16 Ounces Orzo Pasta
3 Lemons juiced, more or less to taste
1/4 Cup Olive Oil extra-virgin
2 teaspoon Vinegar apple cider
1/2 teaspoon Garlic minced
Salt and Pepper to taste
1/2 Cup Almonds sliced, chopped
15 Ounces Beans cannellini, rinsed and drained
1/2 Cup Basil Leaves packed, fresh, chopped (or as much as you like!)

US Customary - Metric

Instructions

Add water to a large saucepan and bring to a boil on the stove top.
Once boiling, lightly salt the water and add orzo and stir.
16 Ounces Orzo Pasta
Let pasta cook for 8-10 minutes, stirring occasionally so that the pasta doesn't stick.
When pasta is to your preferred doneness, drain the water and add pasta to a bowl to cool.
You'll want to stir the pasta as it cools to ensure it doesn't stick together.
If it begins to stick, drizzle pasta with a little bit of olive oil and it should be fine.
In a separate bowl, add lemon juice, olive oil, apple cider vinegar, garlic, salt, and pepper and whisk to combine.
3 Lemons, 1/4 Cup Olive Oil, 2 teaspoon Vinegar, 1/2 teaspoon Garlic, Salt and Pepper
Pour over cooled orzo and stir to combine.
Add almonds, cannellini beans, and basil and stir to combine evenly.
1/2 Cup Almonds, 15 Ounces Beans, 1/2 Cup Basil Leaves
Refrigerate the pasta salad for at least 30 minutes before serving.
As the pasta will absorb some of the liquid as it is refrigerated, you may want to drizzle a little extra olive oil and lemon juice over top and stir in before serving.

Notes

Pasta salad will keep for 5 days in the refrigerator.

Nutrition