Lemon Garlic Orzo Pasta Salad

Bright, briny, and herby, this orzo salad is summer in a bowl. A quick lemon-garlic dressing built on basil olive oil coats every grain, while tomatoes, feta, and garlic-stuffed olives keep each forkful lively. It's a make-ahead side that only gets better as it sits.

Ingredient Spotlight. Our Basil Olive Oil gives the dressing a fresh, herbaceous green backbone, while our Oregano White Balsamic adds a savory, Mediterranean tang that ties the whole salad together.

Ingredients

• 1lb lemon orzo gf pasta
• 10 cherry tomatoes sliced
• ⅓ cup feta cheese
• ½ bunch parsley chopped fine
• 4T garlic
• 2T shallots
• ¼ cup carrots
• 2T lemon juice
• ⅓ cup basil olive oil
• 2-3T oregano balsamic
• ¼ cup garlic stuffed olives diced

Instructions

Dressing:

1. In a small bowl combine lemon juice, garlic, shallots, oregano vinegar,
2. basil olive oil, salt and pepper to taste.

Salad:

1. Cook orzo, strain, and cool in refrigerator or under cold water. Set aside.
2. In a large bowl combine orzo pasta with half the tomatoes, carrots, feta, parsley, and the dressing.
3. Finish topping the salad with remaining ingredients. Serve and enjoy!

Chef's Notes

• Rinsing the cooked orzo under cold water stops the cooking and keeps the grains separate so the salad stays light, not gummy.
• Dress the orzo while it's just cool rather than cold; slightly warm pasta drinks in the lemon-garlic dressing more deeply.

Make It Yours

• Fold in chickpeas or grilled chicken to turn this side into a full lunch.
• Brighten it further with a finishing drizzle of our Sicilian Lemon White Balsamic just before serving.

Allergens: contains dairy (feta); the orzo is labeled gluten-free, but check your pasta if a gluten allergy is a concern.

*compliments to Chef Danny Rassi for this delicious recipe!