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Orzo Salad

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)
Serves: 4-6

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
  1. Cook the pasta in boiling salted water according to the package directions. Drain, rinse with cool water, and set aside.
  2. Combine the olive oil, vinegar, lemon basil, garlic, oregano, salt, and pepper in a small bowl and whisk to combine thoroughly.
  3. Combine the cooked pasta, dressing, and remaining ingredients in a large bowl and toss to combine.
  4. Serve warm or at room temperature. Serves 4 to 6.