Lemon Basil Orzo Pasta Salad
This refreshing Lemon Basil Orzo Pasta Salad combines the bright flavors of lemon and fresh basil with tender orzo pasta, making it a perfect side dish or light meal. Packed with vibrant vegetables, it’s a dish that can be enjoyed all year round.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
Ingredients
- 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 For vegan version, omit or use plant-based alternative.
- ¼ cup olive oil
- 1 large lemon, juice
- 1 large lemon, zest
- to taste salt
- to taste pepper
Instructions
- 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. 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, cherry tomatoes, cucumber, 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.
- Taste and adjust the 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
This salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Feel free to add other ingredients like olives, bell peppers, or grilled chicken to customize the salad according to your taste.
For a vegan version, omit the feta cheese or use a plant-based alternative.