A delicious and vibrant pasta salad, the perfect summer side dish
Ingredients
- a splash of Meyer Lemon Olive Oil
- a splash of Pomegranate White Balsamic Vinegar
- 1 lb orzo
- 4 tsp garlic paste
- 2 cubes chicken bouillon seasoning
- 1 tbsp Sedona Spice Dipping Spice
- 2 lemons zest and juice
- 1 large red onion
- 1 large bunch of fresh basil chopped
- 6-8 cups of arugula
- parmesan shavings
- 4 oz pomegranate seeds
Instructions
- Cook your orzo in a large pot with plenty of boiling water and the bouillon cubes. Stir well until the cubes have dissolved and stir regularly throughout cooking to prevent sticking. Cook for about 10-15 minutes or until cooked through. Drain any starch from the orzo.
- Add your orzo to a large mixing bowl and drizzle Meyer Lemon Olive Oil to prevent sticking. Now add in a splash of Pomegranate White Balsamic Vinegar, garlic paste, Sedona Spice Dipping Spice, zest and juice of the lemons, grated onion, fresh basil and arugula. Give it all a good stir to evenly combine.
- Mix in the parmesan and pomegranate seeds, they can be measured with your heart. Make sure to leave some seeds to garnish on top.
- Finish your lemon orzo salad with a garnish of lemon slices, a drizzle of Meyer Lemon Olive Oil, and Pomegranate White Balsamic Vinegar.
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