Lemon Basil Orzo with Arugula, Peas, and Cucumber
Serves 630 mins prep40 mins cook
This Lemon Basil Orzo with Arugula, Peas, and Cucumber is the most delicious pasta salad! Toss cooked gluten-free orzo with fresh baby arugula, peas, cucumber, sunflower seed parmesan cheese in an easy homemade Lemon Basil Tahini Dressing
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What you need
Instructions
Cook the orzo according to package directions. While the orzo is cooking, blend together all of the dressing ingredients until smooth. In a bowl or measuring up, add the frozen peas and cover with water. Microwave the peas for about 2 minutes and let them sit in the water while you prepare the rest. Slice the cucumbers. Drain and rise the orzo and add it to a large bowl. Add the arugula, drained peas, cucumber slices, lemon zest, parmesan cheese, salt and pepper, and half of the dressing to the bowl and toss to combine, adding more dressing as needed. Enjoy right away or cover and serve up to 2 hours later. Reserve some dressing if serving later in case it soaks up.View original recipe