Basil Mint Orzo Salad

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Your new go-to summer side dish!

Meet our Basil Mint Orzo Salad! This fresh, bright dish is one you’ll want to keep coming back to. The combo of mint and basil adds the perfect pop of summer flavor that makes every bite extra delicious.

It all comes together in under an hour, and you can easily prep the rest of your ingredients while the orzo cooks.

If you do end up with leftovers (though let’s be honest, you probably won’t!), they’ll keep well in the fridge for a couple of days.

Basil Mint Orzo Salad

Servings

Ingredients

3 cups water
1.5 cups orzo pasta
1.5 tbsp red wine vinegar
1.5 tbsp fresh lemon juice
1 tsp honey
pinch of sea salt
ground black pepper
1/4 cup extra virgin olive oil, plus 1 tablespoon
1 cup grape tomatoes, halved
3 tbsp red onion, diced
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped

Instructions

Bring 3 cups of water to a boil in a pot.
Add the orzo and cook for about 8 minutes, orzo should still be firm, but cooked through.
Drain the orzo and place in a large mixing bowl with 1 tablespoon of extra virgin olive oil. This will prevent the orzo from sticking together while it is cooling. Set aside until completely cool.
In a jar or measuring cup, combine the vinegar, lemon juice, honey, sea salt, black pepper, and extra virgin olive oil. Shake to combine well and set in the refrigerator until ready to use.
When the orzo is completely cool, add the sliced grape tomatoes, red onion, chopped basil, and chopped mint to the bowl. Refrigerate until ready to serve.
When ready to serve, pour half of the dressing over the ingredients and toss add more dressing as needed.
Plate and serve.