Description
A vibrant and flavorful Lemon Basil Orzo Pasta Salad perfect for summer gatherings or quick lunches.
Ingredients
Scale
- 1 cup orzo pasta, uncooked
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ¼ cup fresh basil leaves, chopped
- ½ cup feta cheese, crumbled (or plant-based alternative for vegan)
- ¼ cup olive oil
- Juice of 1 large lemon
- Zest of 1 large lemon
- Salt, to taste
- Pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta.
- Cook according to package instructions until al dente, approximately 8 to 10 minutes.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the cooked and cooled orzo pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, and fresh basil.
- In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
- Pour the dressing over the orzo mixture and toss gently until everything is evenly coated.
- Add the crumbled feta cheese on top and give the salad a final gentle toss to incorporate everything.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Notes
Use freshly squeezed lemon juice for best flavor. Feel free to customize with other vegetables or herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: orzo salad, pasta salad, summer recipe, lemon, basil, vegetarian, picnic food