The Lemony Orzo Pasta Salad of Your Dreams
This is the most delightfully refreshing pasta salad. Lemon and mint combine to enhance the flavor profile, cucumber keeps things crunchy and light, and fresh basil and feta keep the dish just rich enough. This one’s easy to make ahead or in the moment, and is eaten cold. I’d eat this over and over again. In fact, the pictures are making me drool a bit.
This is a Mediterranean style dish, packed with delicious herbs, legumes and olive oil. The Mediterranean dietary pattern is considered to be generally anti-inflammatory, so dig into this one. It’s a keeper.
Be sure to subscribe to get your hands on my free anti-inflammatory grocery list! It’s a great start for adding some healthy anti-inflammatory essentials into your daily routine.
If you’re interested in learning more about how to begin integrating healthier foods into your life, but don’t know where to start, we should chat!
Lemony Orzo Salad of Your Dreams
Cook time: approx. 30 mins.
12 oz. uncooked Orzo
1/4 cup Olive Oil
Juice of 1 lemon, plus Zest
1 (15 oz.) can Cannellini Beans
1/2 cup Garlic and Herb Feta Cheese (regular feta is fine too)
1 cup Fresh Spinach
1/2 cup Cherry Tomatoes
1 Cucumber, sliced into quarters
1/4 cup Fresh Mint, chopped
1/2 cup Fresh Basil, chopped
2-4 Cloves Garlic, minced
Dried Oregano to taste
Salt and Pepper to taste
Optional: I used fresh tomatoes here, but I think sun dried tomatoes would absolutely KILL in this recipe, and kalamata olives too!
Cook orzo according to package instructions, drain and rinse with cold water to give it a chill.
In a large bowl, toss orzo with olive oil, lemon juice and zest so that it is coated and shiny.
Rinse and drain the cannellini beans, then add them to the orzo, mixing to coat the beans.
Add mint, basil, oregano, garlic, spinach, cucumber, tomatoes, salt, pepper an feta. Toss to evenly distribute.
Chill or serve immediately!