Restaurant Recipes

Dish Gourmet Orzo Pasta Salad

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Yield: 8 servings


  • 1 pound orzo pasta
  • 8 to 10 large leaves fresh basil, cut into long, thin strips
  • 1 pint ripe cherry tomatoes, halved
  • 3 small green onions, chopped
  • 8 ounces diced fresh mozzarella
  • 1/4 cup extra virgin olive oil
  • 1 lemon, juice from lemon
  • Roasted red and yellow peppers (optional)
  • Toasted pine nuts (optional)
  • Salt and freshly ground black pepper, to taste


  1. Bring 6 quarts of lightly salted water to a boil.
  2. Add orzo and cook for 8 to 9 minutes, stirring occasionally to prevent sticking.
  3. Drain in colander and rinse with cold water.
  4. In a mixing bowl, toss basil, tomatoes, green onions and mozzarella with pasta. Add optional ingredients, if using.
  5. Stir in olive oil and lemon juice. Add salt and pepper to taste.
  6. Serve chilled.


Per serving: 352 cal., 12g fat (4g sat), 18mg chol., 45g carb., 14g pro., 2g fiber, 182mg sodium


Chef Brian Benham, Dish Gourmet, Boulder, Colorado

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