Go Back
Print

Orzo pasta salad with lemon dressing and herbs

Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Ingredients

For the dressing

  • Five lemons
  • Three tablespoons of avocado oil or vegetable oil basically something neutral in flavor
  • 1 tablespoon of honey
  • 1/3 cup olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon of black pepper use less if you are not a huge fan of pepper like me

For the rest of the salad

  • a huge range of fresh vegetables use your imagination
  • One box of orzo pasta one pound box
  • salt for the pasta water
  • 1 cup of fresh herbs of your liking if you have this much, if you don't, not probs at all - use what you can and have available to you

Instructions

  1. Cook pasta according to the box in salted water.

Assembling the dressing

  1. While the pasta is cooking, zest three of the lemons into a large serving dish or bowl. Squeeze all the juice from all five lemons into the bowl along with the honey, salt and pepper and whisk together. While whisking, pour in both oils and whisk vigorously to combine. Pull out about 1/3 bup of the dressing.

To assemble and complete the dish

  1. Drain the pasta really well, shake it around good in the colander, but do not rinse with cool water. Put the hot pasta into the large bowl with the dressing and stir together thoroughly so all the orzo is coated and absorbing the lemon dressing. Set aside to cool to room temperature. While it cooling prepare your vegetables. I like to roast or grill 3/4 of the asparagus and roughly chop into larger pieces. I chop the rest of the asparagus raw, on an angle but very thin. I roughly chop some of the summer squash and shave the rest with a vegetable peeler, and I halved the green beans this time length and cross wise. You don't have to, but seed the tomatoes before roughly chopping (or use grape tomatoes and half and seed them), I am not a fan of slimy seeds. And again - use any vegetables you like and have!
  2. Then roughly chop the herbs all together. Don't finely chop them, you want a punch of flavor!
  3. When the pasta is room temperature, add the vegetables and the herbs and toss together. Pour the set-aside dressing over and toss one final time. You can serve this at room temperature or chilled. It lasts for a few days refrigerated.