Ingredients (12)
- 1 pound orzo
- 1 pint cherry tomato plants, halved (or quartered if large)
- 1/2 medium British cucumber, seeded and reduce small dice (about 1 cup)
- 1/2 cup pine nuts, toasted
- 1/4 cup extra-virgin essential olive oil
- 3 tablespoons finely chopped fresh tulsi
- two tablespoons finely chopped fresh Italian parsley
- 2 scallions, finely chopped (white-colored and lightweight eco-friendly parts only)
- two tablespoons tightly packed, finely grated lemon zest (from about 3 medium lemons)
- 3 tablespoons freshly squeezed fresh lemon juice, plus much more when needed
- Salt
- Freshly ground pepper
Summary
Lemon zest and juice add punch for this light pasta salad that includes common summer time ingredients like tomato plants, cucumbers, and tulsi. Pine nuts add toast and crunch to complete the tastes.
Instructions
- 1 Bring a sizable saucepan of heavily salted water to some boil over high temperature and prepare the pasta until al dente, 8 minutes. Drain and rinse under cold water until awesome. Drain the pasta well and transfer it to some large, nonreactive bowl.
- 2 Add some tomato plants, cucumbers, pine nuts, essential olive oil, tulsi, parsley, scallions, lemon zest, and fresh lemon juice and toss to mix. Taste and season with salt, pepper, and extra fresh lemon juice when needed. Serve chilled or at 70 degrees.