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Gluten-Free Lemon Basil Orzo Salad

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Prep Information

Prep Time

10 minutes

Cook Time

15 minutes


4-6 people



  • 1 cup dry Pappardelle's Gluten-Free Lemon Basil Orzo
  • 2 cucumbers, sliced
  • 1 cup cherry tomatoes, halved
  • One handful of baby arugula (baby spinach optional)
Lemon Basil Dressing
  • 2 cloves garlic
  • zest from one lemon
  • 2 tbsp lemon juice
  • 1/3 cup Basil olive oil
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Cook orzo in salted water. Drain and rinse with cold water until cool, set aside.
  2. Put garlic, and lemon zest in a food processor. Pulse repeatedly until ingredients are well-chopped. Add lemon juice, oil, salt, and pepper. Pulse again until combined, but not smooth.
  3. In a large bowl, toss cooled orzo with the flavorful basil lemon sauce. Add any additions you like- arugula, cucumber, chickpeas, snap peas, feta, asparagus, or shrimp and toss to coat.
  4. Orzo soaks up much of the salt after it sits, so make sure to taste for salt before serving. Adjust lemon, adding more to taste.
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