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
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 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