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From Farm Where Life is Good
<p>Orzo is a small pasta, shaped a bit like rice. It is a wonderful base for a salad, used as a side dish or added to soup. Here it is partnered up with wonderful colors and crunch with a lemon-y zing provided by the lemon basil.</p>Source: An amalgamation (Entered by Lara Rasmussen Anderson)
2 cups dried orzo or other small pasta such as acini di pepe, stellini,
1/2 cup olive oil
2 Tbsp seasoned rice vinegar
6-10 leaves lemon basil
2 cloves garlic, finely chopped
1 tsp fresh or dried oregano, minced/crushed
salt and pepper to taste
1 carrot, finely diced
1 small summer squash, finely diced
1 sweet bell pepper, seeded and finely diced
1 small cucumber, seeded and finely diced
1 small sweet onion, finely diced
2 Tbsp Italian parsley, finely chopped
Step by Step Instructions
- Cook the pasta in boiling salted water according to the package directions. Drain, rinse with cool water, and set aside.
- Combine the olive oil, vinegar, lemon basil, garlic, oregano, salt, and pepper in a small bowl and whisk to combine thoroughly.
- Combine the cooked pasta, dressing, and remaining ingredients in a large bowl and toss to combine.
- Serve warm or at room temperature. Serves 4 to 6.
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