In my hometown there’s a lunch spot that makes an amazing lemon orzo salad that I’ve been eating for years. Probably over 20 years if we’re being exact. As a kid I remember packing a cooler for the beach with a container of tuna, chips, and lemon orzo salad. Yesterday I had a hankering for it and being in Boston I tried to recreate it and it turned out so well. I EVEN added some extra veggies because that’s what I do.
It’s light, it’s vibrant with fresh basil and lemon and a little salty with the addition of feta cheese. I ate it last night for dinner and you better believe I’m eating it again today for lunch.
1 cup dry orzo pasta
2 tbsp olive oil
1 medium zucchini
1 bunch asparagus
1 handful fresh basil leaves
1 large handful baby spinach
Zest of 1/2 lemon
Juice of 1/2 lemon
1/2 cup feta cheese
Salt and pepper to taste
Cook Orzo according to instructions on package.
Once cooked, chill in the fridge for 1 hour until it cools
Grate the zucchini (I used a mandoline but can also use a food processor)
Cook the asparagus and blanch it so it is cool when you add it to the pasta salad
In a large bowl, combine orzo, grated zucchini and cooled asparagus.
Fold in feta cheese and finely chopped basil and spinach leaves
Mix in the zest and juice of the lemon, then finish off with salt and pepper for taste.
Adjust to your liking – you can always add more lemon/feta/basil – whatever your taste buds tell you to do!
Keywords: orzo, lemon, orzo salad, basil, feta cheese, lemon orzo