Lemony Basil Orzo Pasta Salad

• Vegan

• Produce

  • 1 pkg. Basil, fresh
  • 1/2 cup Flat leaf parsley, fresh
  • 2 cups Grape tomatoes, red and yellow
  • 1/2 cup Green onions
  • 2 Lemons, zest of large
  • 2 Lemons (about 1/2 cup, juice of large

• Pasta & Grains

  • 1 lb Orzo pasta

• Baking & Spices

  • 1/2 cup Red peppers, roasted
  • 1/4 cup Salt

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on unsophisticook.com

Description

Ingredients

• 1-lb. orzo pasta
• 1/4 cup salt
• zest of 2 large lemons
• juice of 2 large lemons (about 1/2 cup)
• 1/2 cup olive oil
• 1/2 cup roasted red peppers, chopped
• 2 cups red and yellow grape tomatoes, halved
• 1/2 cup green onions, greens only sliced
• 1/2 cup fresh flat leaf parsley, chopped
• 1 pkg. (0.66-oz.) fresh basil, chopped

Directions

• Bring 5 quarts of water to a rolling boil and add 1/4 cup salt. Add the orzo pasta to the water and stir. Bring the water back up to a boil. Stirring occasionally, cook for 9 minutes.
• While the orzo is cooking, zest and juice the lemons into a large mixing bowl, and whisk in the olive oil.
• When the orzo is done cooking, drain it (do not rinse), and toss it with the sauce mixture while still hot.
• Allow the pasta and sauce mixture to cool while you chop the rest of the ingredients.
• Fold in the red peppers, grape tomatoes, green onions, parsley and basil.
• Refrigerate for at least two hours. Serve cold.