Ingredients

The following ingredients have 4 Servings
  • 1 cup dry orzo pasta ( uncooked)
  • 2 Turkish cucumbers, sliced ( about 2 cups) or use English cucumbers
  • 1 cup cherry tomatoes, halved
  • handful baby arugula ( optional, or sub baby spinach)
  • 1 cup basil ( packed down tight, about 2 ounces)
  • 2 fat garlic cloves
  • zest from one medium lemon
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil
  • ½ teaspoon salt, more to taste
  • ¼ teaspoon cracked pepper

Instruction

  • Cook orzo in generously salted water. Drain and rinse with cold water, until cooled.
  • Place basil, garlic, and lemon zest in a food processor. Pulse repeated until uniformly chopped. Add lemon juice, oil, salt and pepper. Pulse a couple more times, until combine, but not smooth.
  • Place cooled orzo into a bowl and toss with the flavorful basil lemon sauce. Add any additions you like- cherry tomatoes, cucumber, chickpeas, snap peas, goat cheese, avocado, nuts, seeds, arugula, etc.
  • 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 lemon adding more to taste.
  • Enjoy!