Why make this recipe
Lemon Basil Orzo Pasta Salad is a refreshing dish that combines zesty lemon and fragrant basil with tender orzo pasta. It’s perfect for picnics, potlucks, or as a light lunch. This salad is not only delicious but also easy to prepare, making it a great option for busy weeknights or gatherings with friends and family.
How to make Lemon Basil Orzo Pasta Salad
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 (or plant-based alternative for vegan version)
¼ cup olive oil
1 large lemon, juice
1 large lemon, zest
salt to taste
pepper to taste
Directions :
- 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.
How to serve Lemon Basil Orzo Pasta Salad
Serve this salad chilled as a side dish or a main course. It’s a great addition to BBQs or summer picnics. Pair it with grilled chicken or fish for a complete meal.
How to store Lemon Basil Orzo Pasta Salad
Keep any leftovers in an airtight container in the refrigerator. It will last for 3 to 5 days. If the salad becomes dry, you can add a little more olive oil or lemon juice before serving.
Tips to make Lemon Basil Orzo Pasta Salad
- Make sure to rinse the pasta with cold water after cooking to prevent it from becoming mushy.
- Fresh ingredients make a big difference, so use ripe tomatoes and fresh basil if you can.
- For extra flavor, consider adding some chopped olives or bell peppers.
Variation
You can add grilled chicken, shrimp, or even chickpeas for added protein. You can also swap out the feta cheese for a different cheese of your choice or leave it out altogether for a dairy-free version.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just chill it in the refrigerator until you’re ready to serve.
2. Is this recipe gluten-free?
Orzo is typically made from wheat, so this dish is not gluten-free. You can substitute orzo with gluten-free pasta.
3. Can I use dried basil instead of fresh?
While you can use dried basil, fresh basil adds a lot more flavor. If using dried, use about a third of the amount since it is more concentrated.
Lemon Basil Orzo Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing dish that combines zesty lemon and fragrant basil with tender orzo pasta. Perfect for picnics, potlucks, or as a light lunch.
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 (or plant-based alternative for vegan version)
- ¼ cup olive oil
- 1 large lemon, juice
- 1 large lemon, zest
- Salt, to taste
- Pepper, to taste
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
Serve this salad chilled as a side dish or main course. Great addition to BBQs or summer picnics. Keep leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: orzo salad, lemon basil, summer salad, vegetarian, easy recipe