Basil Mint Orzo Salad Recipes

LEMON BASIL GREEK ORZO SALAD

Steps:

• To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.
• While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
• Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.
• Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
• Transfer the onion and zucchini mixture to the large pot with the drained orzo.
• Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.
• Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.
• Add the feta and stir to combine. Tip - If you want the feta to remain more intact, don't add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won't see the white crumbles.
• Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it's a very large quantity of food.
• If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn't stick as it cools.
• Serve immediately. Recipe can be served warm, at room temp, or chilled.

MINTED ORZO SALAD WITH CHICKPEAS AND FETA

Steps:

• Boil the orzo in the chicken broth until tender. Drain and let cool slightly.
• Combine the orzo with the chickpeas, feta, red onion, celery, basil, and mint in a large bowl.
• Combine all vinaigrette ingredients in a blender and pulse until well combined and emulsified. Pour over the orzo salad and toss to coat. Let stand for at least 30 minutes to allow flavors to blend before serving at room temperature or even chilled.

HERB-LOVERS LEMONY ORZO SALAD

Steps:

• Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions. Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled. Transfer pasta to a large mixing bowl.
• Add the remaining ingredients to the mixing bowl (using cheese if desired). Toss until evenly combined. Taste, and season with a few generous pinches of salt and pepper, to taste. (I used about 1 teaspoon each of salt and pepper.) Also feel free to add in extra lemon juice if you'd like an extra-lemony salad. (
• Serve immediately. Or cover and refrigerate for up to 3 days.

ORZO SALAD

Steps:

• Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
• Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: 1 3/4 cups

ORZO SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn't stick together. Spread onto a baking sheet to cool.
• Prepare the Greek Salad Dressing and add in the red wine vinegar, lemon juice, oregano, and sea salt.
• In a large bowl, toss together the cooked orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Drizzle the dressing over the salad, add half the herbs, season with freshly ground black pepper, and toss to coat. Garnish with the remaining herbs and serve.

LEMON ORZO PASTA SALAD

Steps:

• 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.

EASY LEMON ORZO PASTA SALAD

Steps:

• Cook orzo in very salty water until just barely al dente.
• Reserve 1/2 cup of pasta water.
• Drain orzo and set aside.
• While the orzo cooks, use a microplane to zest your lemon. Place zest into a large mixing bowl.
• Cut zested lemon in half and squeeze lemon juice into your mixing bowl. Be careful not to let any lemon seeds fall into the bowl!
• Add olive oil, salt, and pepper to bowl and whisk to combine. Set aside.
• Add reserved 1/2 cup pasta water to your lemon juice mixture and whisk to combine. The sauce will look watery, but don't worry - the orzo will soak the liquid up as it cools!
• Add cooked, drained orzo to lemon juice mixture and stir to combine.
• Let orzo cool for 10-15 minutes.
• Add basil and tomatoes to orzo. Stir to combine. Taste and add salt or pepper as necessary.
• Serve immediately or transfer to an airtight container and chill until ready to serve. Top with an extra sprig of basil for garnish if you like.

ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN

Steps:

• Bring a large pot of salted water to a boil, add the orzo and cook according to the package directions - usually 8 to 10 minutes. Before draining the cooked orzo, reserve 1/3 cup of the pasta water (we use this to make the sauce).
• Add olive oil, garlic, and red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the cooked orzo pasta, tomatoes, basil, and parmesan cheese.
• Pour in two tablespoons of the reserved pasta water and cook, stirring often, for one minute. Over the minute, the sauce should begin to coat the pasta. If it seems dry, add a splash more of the reserved pasta water and cook a few more seconds. Taste for seasoning and adjust with a bit of salt if needed.
• Serve with extra basil, parmesan, and fresh ground black pepper on top.

BASIL & MINT ORZO SALAD

Steps:

• Pour the broth into a saucepan and bring to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes.
• Drain the orzo and transfer to a large wide bowl. Set aside to cool completely.
• Meanwhile, mix the vinegar, lemon juice, honey, salt, pepper and oil in a blender; pour over pasta and mix well.
• Add tomatoes, onion, basil and mint; stir well. Season the salad, to taste, with salt and pepper, and serve at room temperature.

TOMATO AND BASIL ORZO SALAD

Steps:

• In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
• Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently.
• Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

ORZO AND GARBANZO BEAN SALAD WITH BASIL AND MINT

Steps:

• 1. Bring broth to a boil in a large heavy sauce pan over high heat. Stir in Orzo. Cover partially and cook stirring frequently until the orzo is tender but still firm to the bite. About 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely. Toss the orzo with the rest of ingredients and enough blush vinaigrette to coat. You may not use all the vinaigrette. Season the salad with salt and pepper to taste and serve chilled or at room temperature.