As an easy and elevated pasta salad side dish, orzo is a great alternative to traditional pasta. Acting as a blank canvas, orzo adapts easily to flavors, sauces and vinaigrettes. Brighten this dish with the addition of fresh herbs and add any other herbs you like besides thyme and tarragon such as a basil and parsley. You can make this herb vinaigrette and keep it in your fridge to drizzle over salads, add to marinades and grilled protein. Orzo pasta salad can be served warm or cold making it the perfect picnic side dish.
1 tablespoon unsalted butter
1 cup uncooked whole-wheat orzo (rice-shaped pasta)
2 cups unsalted chicken stock
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh thyme
Est. added sugars 0
How to Make It
Melt butter in a large skillet over medium-high. Add orzo to pan; cook 2 to 3 minutes or until lightly toasted, stirring occasionally. Add stock, salt, and pepper to pan; bring to a boil. Boil 10 minutes or until liquid is absorbed. Remove skillet from heat. Stir in parsley, oil, juice, tarragon, and thyme.
I really liked this but my husband took one bite and refused any more. I forgot, he does not care for tarragon. So if I made this again, I'd have to omit that. I did use basil-infused olive oil which was a nice finishing touch.
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