Description
This refreshing Lemon Basil Orzo Pasta Salad combines bright lemon flavor, fragrant fresh basil, tender orzo pasta, and crisp vegetables for a light Mediterranean-inspired dish perfect as a side or quick meal.
Ingredients
- 1 cup orzo pasta, uncooked
- 1 1/2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup feta cheese, crumbled (omit or use plant-based alternative for vegan version)
- 1/4 cup olive oil
- Juice of 1 large lemon
- Zest of 1 large lemon
- Salt, to taste
- Black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (about 8–10 minutes) until al dente.
2. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
3. In a large mixing bowl, combine the cooked and cooled orzo pasta, cherry tomatoes, cucumber, red onion, and fresh basil.
4. In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
5. Pour the dressing over the orzo mixture and toss gently until everything is evenly coated.
6. Add the crumbled feta cheese and give the salad a final gentle toss to incorporate.
7. Taste and adjust seasoning with additional salt and pepper if needed.
8. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Notes
This salad can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
Add olives, bell peppers, or grilled chicken for extra flavor and protein.
For a vegan version, omit the feta cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 250