Description
A delightful salad featuring enoki mushrooms and orzo pasta, drizzled with olive oil and truffle oil, brightened with lemon juice and fresh basil.
Ingredients
Scale
- 2 cups Orzo pasta
- 2 cups Enoki mushrooms, sliced
- 1/4 cup Olive oil
- 2 teaspoons Truffle oil
- Juice and zest of 1 Lemon
- 1/2 cup Fresh basil, thinly sliced
- Pinch of salt and pepper
Instructions
- Boil 6 cups of water with a pinch of salt. Add orzo and cook for 7-9 minutes until al dente.
- In a pan, heat olive oil and truffle oil. Sauté enoki mushrooms, seasoned with salt and pepper, until tender.
- Drain orzo without rinsing, and add it to the pan with mushrooms. Stir well to coat.
- Squeeze in lemon juice and add zest and basil. Toss and season to taste.
- Serve warm or let cool for a chilled delight!
Notes
Pairs well with grilled chicken or shrimp, and can be served as a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: salad, enoki mushrooms, orzo, vegetarian, summer dish