• Anneliese Swingle

Lemon mint orzo salad


Ingredients

  • 1 cup uncooked orzo, use 1 1/2 to 2 cups for larger pastas

  • 1/2 small red pepper, diced small

  • juice of 1/2 large lemon

  • 1 tsp finely grated lemon zest, chopped

  • 3 tbsp chopped fresh mint

  • 1/3 cup extra virgin olive oil

  • 2 tbsp honey

  • pinch salt and pepper to season

Instructions

  1. Cook the pasta in salted water until tender but not mushy. Drain and rinse with cold water. Let stand for 10 minutes to drain completely.

  2. Add the pasta to a bowl along with the diced red pepper.

  3. To make the dressing whisk together the lemon juice, lemon zest, mint, olive oil, honey, salt and pepper.

  4. Pour the dressing over the pasta and peppers and toss together well. Refrigerate for an hour before serving, tossing the pasta salad at least a couple of times during the chilling time.

SOOOO amazing! I had to share!