Orzo Pasta Salad With Basil Butter, Peppers, Tomatoes


8 tablespoons unsalted butter
4 tablespoons fresh basil leaves
1 garlic clove, grated
zest of a whole lemon
2 cups orzo pasta cooked in boiling salted water to al dente
1/2 cup cherry tomatoes, halved
1/2 cup bell peppers cut into strips
1/2 cup assorted olives - preferably pitted under oil
1/2 cup parsley chopped
1 cup arugula salad


Put all the basil butter ingredients in the food processor. Pulse until everything is blended. The basil should be well chopped and evenly mixed into the butter.
Toss the cooked orzo with ½ to ¾ of the basil butter, depending on how buttery you like it. Add the remaining ingredients and garnish with arugula.
Serve hot or room temperature.


Orzo pasta salad with basil butter, peppers, and tomatoes is a complete enjoyment for your taste buds. 

This delightful summer salad mixes orzo pasta, fresh basil butter, and crisp summer vegetables. 

Your family and friends will surely love this orzo pasta recipe.

The first time I made this dish, I fell in love with the first bite.

This orzo pasta salad recipe is a fantastic side to practically every meal.

An excellent addition to any pool party, potluck, picnic, and barbeque.  It is also hearty enough to stand alone as refreshing lunch or light dinner.

This orzo pasta is loaded with seasoning. Fresh basil butter, garlic and lemon zest and juice add a hint of flavor. The butter melts, leaving behind perfectly fresh pasta.

You can make a bright, crispy salad with pasta, bell peppers, tomatoes, arugula, and green olives. It will be rich in texture and flavor.

What is orzo pasta made of?

Orzo pasta looks like rice but is made from whole grain, semolina, or white flour. 

The shape resembles a grain of rice and cooks relatively quickly. Idyllic for cold pasta dishes and often found alongside vegetables and mainly served as a side dish. 

How to prepare orzo

The easiest way to prepare it is like all pasta: cook it in salted water.

The timing of cooking depends on the manufacturer. 




Thursday, May 18, 2023 - 3:20pm


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