Happy Monday, everyone! We hope your week is off to a great start. We made the best summer pasta salad this weekend and are so excited to share this recipe with you and hear how much you love it too! This orzo salad is light and flavorful with the perfect amount of tangy yumminess to satisfy the whole family. There is something about orzo pasta that feels less filling and less guilty during the heat of summer making this an essential dish to whip up for the kiddos, family, and friends. With loads of bright veggies, lemon zest and kick of red pepper, this orzo pasta is out of this world good and is a perfect side dish to take to any family gathering, potluck dinner, cook out or girls night. Give it a try and you will be wowed!
1 lb orzo pasta
1/4 cup salt
pepper to taste
zest of 2 large lemons
juice of 2 large lemons (about 1/2 cup)
1/2 cup olive oil
1 teaspoon red pepper flakes
2 cups red and yellow grape tomatoes, halved
12 oz fresh mozzarella, cubed
fresh basil to taste, fine chop
fresh flat leaf parsley to taste, fine chop
1 large seedless cucumber, diced
rotisserie chicken, shredded
bring 5 quarts of water to a boil and add 1/4 cup salt, add orzo pasta and stir.
cook pasta for about 9 minutes, stirring occasionally.
while the orzo is cooking, zest and juice the lemons into a large bowl and whisk in olive oil.
when the orzo is done cooking, drain (do not rinse), and toss into lemon juice and olive oil.
let the pasta mixture rest while you chop the rest of the ingredients.
fold in the cucumbers, grape tomatoes, mozzarella, parsley and basil.
add shredded chicken, red pepper flakes, salt, and pepper to taste.
coat with additional olive oil as needed.
refrigerate for at least two hours. Serve cold.
Recipe inspired by Unsophisticook //Lemony Basil Orzo Pasta Salad