Delicious cold or warm, this recipe is for you if you love basil as much as I do. A simple orzo pasta salad that’s packed full of delicious plant-based flavors and varied textures. Fresh basil leaves shine as the star of the show here, so make this when your basil plant is overflowing.
1cupbasilpacked whole leaves (if very large, tear into medium pieces)
15ounceskidney beans1 can, drained and rinsed
1bell pepperde-seeded and chopped into ½ inch pieces
½cupraisins
¼cupcashewsroughly chopped
1lemonjuiced
2tablespoonsolive oilfor oil-free, use extra lemon juice
sea saltto taste
black pepperto taste
Instructions
Cook orzo according to package directions in salted water. Stir frequently (it likes to stick to the pan.) Once tender, drain and rinse with cold water (see notes) and set aside to cool.
16 ounces orzo
Meanwhile, remove basil leaves from stems, wash and pat dry. If they are very large, tear apart. Chop bell pepper and cashews.
1 cup basil, 1 bell pepper, ¼ cup cashews
In a large mixing bowl, stir to combine beans, chopped bell pepper, raisins, cashews, lemon juice and olive oil.
15 ounces kidney beans, ½ cup raisins, 1 lemon, 2 tablespoons olive oil
Once orzo has cooled, add to the bowl and stir together. Season with salt and pepper, to taste.
sea salt, black pepper
Mix in whole basil leaves once pasta has cooled to room temperature. (If you add them to hot pasta, they will turn black.) Serve and enjoy! Or, store in the refrigerator for 3-4 days.
Notes
I don't normally recommend rinsing pasta after you cook it for most recipes. But, orzo tends to stick together, so rinsing helps it from clumping too much.