Celebrate the warm weather in style with this Lemon Basil Pasta Salad. Made with a bright and herbaceous medley of orzo pasta, summer vegetables, and a simple oregano and white wine vinaigrette, it’s a must-have at any potluck or picnic.
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cook the orzo pasta or any other pasta according to the package. I cooked mine for 8 minutes. Using a slotted spoon, remove the pasta into a large bowl. Rinse the pasta in cold water to stop the cooking process. Keep the pasta water.
Cook the peas in the pasta water for 2-3 minutes, until slightly tender. Drain and rinse with cold water to stop the cooking.
While pasta is cooking, cut the zucchini into thin strips and then into small matchsticks. Drain the artichoke hearts. Roughly chop the basil. Add these ingredients to the pasta bowl.
Zest one lemon and squeeze the juice of half lemon, you might want more depending how lemony you want your salad to be.
Mix olive oil, white wine vinegar, salt and oregano in a small bowl. Add dressing to the pasta and gently toss together.
Serve with a side of lemon wedges.
Make ahead: Cook the pasta and make sure it’s fully cooled before adding the rest of the ingredients. Add basil once you are ready to eat to keep the bright color vibrant.
Storing: Store in an airtght container. Should keep in the fridge for up to a week.