Lemon Orzo Pasta Salad with Basil, Almonds, and White Beans

This lemon orzo pasta salad is just the thing for spring and summer! Loaded up with fresh basil, chopped sliced almonds, white beans, and lemon juice, this pasta salad makes a delicious side dish that will feed a crowd.

A long time ago (we're talking elementary school) I went on a sandwich strike. Why? I have no idea -- I ♥ sandwiches now. All I know is that I preferred something other than a sandwich to grace my Power Rangers lunch box for a while. So I was the little kid who chowed down on tortellini pasta salad with tomatoes, olive oil, and cider vinegar around the lunch table amidst a sea of PB&Js. Thanks, mom!

Eventually I got over my brief stint of being a picky eater, but that time began my life-long love of pasta salad. In my mind I equate them with spring/summer food, so that means we're coming into pasta salad season. 🙂 This lemon orzo pasta salad is loaded with freshly-squeezed lemon juice (ovviamente), fresh basil, chopped almonds, and cannellini beans for a brightly-flavored pasta salad ready to serve your crowd.

One of the things I just love about pasta salad is that it's so (so, SO) customizable. Everything from the pasta shape, to the quantity of liquid ingredients, to the add-ins is up to you. I used orzo here, but farfalle, shells, rotini, or really whatever leftover pasta odds and ends you have in your cabinets would work. Lord knows I have a ton of them. More or less lemon juice can happen, as can replacing cannellini beans with chickpeas (or saying a big no to beans entirely). Make this pasta salad yours!

This lemon orzo pasta salad was my monthly recipe contribution over on Oh Sweet Basil today -- you can check out the full recipe here.