Ingredients

The following ingredients have 9 Servings
  • 16 oz. orzo pasta
  • 3 lemons (juiced, more or less to taste)
  • 1/4 cup olive oil (extra-virgin)
  • 2 tsp vinegar (apple cider )
  • 1/2 tsp garlic (minced )
  • salt and pepper (to taste)
  • 1/2 cup almonds (sliced, chopped)
  • 15 oz beans (cannellini, rinsed and drained)
  • 1/2 cup basil leaves (packed, fresh, chopped (or as much as you like!))

Instruction

  • 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.
  • 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.
  • Pour over cooled orzo and stir to combine.
  • Add almonds, cannellini beans, and basil and stir to combine evenly.
  • 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.