Orzo pasta salad is most flavorful when served at room temperature and you can change up the ingredients depending on what’s seasonally fresh.
- 1 lb Orzo pasta
- 1 container of cherry tomatoes
- 1 lb french green beans
- 1 lb feta cheese - about 2 cups
- 1 cup fresh squeezed lemon juice
- 1 cup olive oil
- 2 tablespoon kosher salt
- 1 tablespoon fresh cracked pepper
- 1/2 cuo chopped fresh basil
Wash and trim green beans. Blanch beans & drain then cut into 1 inch pieces.
Wash tomatoes and cut in half.
Cook pasta according to package directions - in salted water, approximately 9 minutes.
While pasta is cooking, in a medium bowl, whisk together lemon juice, olive oil, salt and pepper.
Drain cooked pasta & rinse with cold water. Place in a large bowl.
Add green beans and tomatoes to pasta.
Drizzle about 3/4 of dressing over pasta & veggies and toss. Let sit at room temperature for 10-15 minutes allowing flavors to marry.
Sprinkle on feta cheese and basil, add remaining dressing and gently toss to mix.
Taste and adjust seasoning.
Transfer to serving dish or platter. Best served at room temperature.
Broccoli, sugar snap or snow peas and asparagus can be substituted for green beans. Red onion is also a flavorful addition to this salad.