Warm-Dressed Orzo Salad with Basil Vinaigrette

By Sprig Originals ✓ · cooked up in Sprig

Orzo tossed while still hot with a bright basil-lemon vinaigrette so every grain drinks up the dressing instead of sitting in a puddle. Cherry tomatoes, cucumber, feta and olives go in once it cools, and the whole bowl only gets better after a night in the fridge — the cookout side dish you can make the day before.

Ingredients

• 1 1/2 cup fresh basil leaves, lightly packed
• 1/2 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 clove garlic, smashed
• 1 tsp honey
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

• 1 lb dry orzo
• kosher salt, for the pasta water
• 1 1/2 cup cherry or grape tomatoes, halved
• 1 cup English cucumber, seeded and diced
• 1/2 cup pitted Kalamata olives, halved
• 1/3 cup thinly sliced red onion
• 1 cup crumbled feta
• 1/2 cup frozen peas, thawed (optional)
• 1/4 cup toasted pine nuts or slivered almonds
• 1/4 cup torn basil leaves, for finishing

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot and salt it with 2 tablespoons kosher salt. Meanwhile, set up an ice bath in a bowl for the basil (this keeps the vinaigrette green).
2. Blanch the basil: drop the 1 1/2 cups basil leaves into the boiling water for 10 seconds, scoop out with a spider or slotted spoon, and plunge into the ice water. Squeeze dry in a towel. Keep the water at a boil for the orzo.
3. Make the vinaigrette: combine the blanched basil, olive oil, red wine vinegar, lemon juice and zest, garlic, honey, Dijon, 3/4 teaspoon salt and pepper in a blender. Blend 45–60 seconds until smooth and bright green. Taste and add a pinch more salt if flat.
4. Cook the orzo in the boiling water, stirring often for the first minute so it doesn't clump, until just al dente — usually 7 to 9 minutes; taste at 7. Do not overcook; it will soften slightly as it absorbs dressing.
5. Drain the orzo well but do NOT rinse it. Immediately dump it into a wide bowl or sheet pan and pour over about two-thirds of the vinaigrette. Toss for a full minute — the hot pasta will drink it up and the surface starch will grip the dressing.
6. Spread the dressed orzo out and let it cool to just warm, about 15 minutes, stirring once or twice. It will look like it has absorbed all the dressing; that's exactly right.
7. Fold in the tomatoes, cucumber, olives, red onion and peas, then add the remaining vinaigrette. Stir in the feta last so it stays in distinct crumbles.
8. Taste and adjust: cold pasta salad needs more salt and acid than you think. Add another squeeze of lemon or a pinch of salt as needed. Refrigerate at least 30 minutes or up to 3 days.
9. Before serving, let the salad sit out 20 minutes to loosen, then stir in the toasted pine nuts and torn basil so they stay crisp and fresh.

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Nutrition (per serving, estimated)

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