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Lemon Garlic Orzo Salad with Farmers' Market Tomatoes and Fresh Herbs

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Serving Size: 
  • 1/2 lb. Pappardelle’s Lemon Garlic Orzo
  • 2 tablespoons Sherry wine vinegar
  • Juice from 1 lemon
  • 1/2 cup Bella Sol California Extra Virgin Olive Oil
  • 1-1/4 pounds heirloom tomatoes (or other fresh tomatoes), cut into 1/2-inch pieces
  • 3/4 cup green onions, chopped*
  • 1 clove garlic, finely minced*
  • 1/2 cup black or green olives (oil-cured, pitted and sliced)*
  • 1/2 cup fresh basil, thinly sliced
  • 1/2 cup fresh mint, chopped
  • 2 tablespoons fresh Italian parsley, chopped
  • Salt and freshly ground pepper, to taste

*Or use 1/4 cup Pappardelle's (7 oz.) Traditional Basil Pesto and cut back olive oil to 1/4 cup

  1. Cook orzo in a large pot of lightly salted boiling water until done, about 12 minutes. Drain, transfer to a medium bowl, and chill in the refrigerator.
  2. Whisk vinegar and lemon juice in a small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. (-Or- *Use ¼ cup Pappardelle’s (7 oz.) Traditional Basil Pesto in place of "*" items and cut back olive oil to ¼ cup.) Season to taste with salt and pepper. Can be made 2 hours ahead. Mix well before serving. 

From This Recipe

$12.00 | 8.45 oz. (250 ml)
$8.00 | 1 lb. package
$6.49 | 7 oz. container