+

Orzo Salad with Tomatoes and Pine Nuts

Orzo Salad with Tomatoes and Pine Nuts

Ingredients (12)

  • 1 pound orzo
  • 1 pint cherry tomatoes, halved (or quartered if large)
  • 1/2 medium English cucumber, seeded and cut into small dice (about 1 cup)
  • 1/2 cup pine nuts, toasted
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons finely chopped fresh basil
  • 2 tablespoons finely chopped fresh Italian parsley
  • 2 scallions, finely chopped (white and light green parts only)
  • 2 tablespoons tightly packed, finely grated lemon zest (from about 3 medium lemons)
  • 3 tablespoons freshly squeezed lemon juice, plus more as needed
  • Salt
  • Freshly ground black pepper
Try Amazon Fresh
Nutritional Information
  • Calories341
  • Fat13.53g
  • Saturated fat1.53g
  • Trans fat
  • Carbs46.85g
  • Fiber3.14g
  • Sugar3.48g
  • Protein9.23g
  • Cholesterol
  • Sodium329.06mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Lemon zest and juice add punch to this light pasta salad that incorporates common summer ingredients like tomatoes, cucumbers, and basil. Pine nuts add toast and crunch to round out the flavors. Bring it to your next picnic or potluck with a cucumber salad recipe.

Instructions

  1. 1Bring a large saucepan of heavily salted water to a boil over high heat and cook the pasta until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain the pasta well and transfer it to a large, nonreactive bowl.
  2. 2Add the tomatoes, cucumbers, pine nuts, olive oil, basil, parsley, scallions, lemon zest, and lemon juice and toss to combine. Taste and season with salt, pepper, and additional lemon juice as needed. Serve chilled or at room temperature.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...