Lemon Basil Orzo Pasta Salad
A vibrant and refreshing salad featuring orzo pasta, fresh vegetables, and a zesty lemon dressing, perfect for summer gatherings.
Ingredients
Pasta and Vegetables
- 1 cup orzo pasta, uncooked
- 1.5 cups cherry tomatoes, halved for a burst of sweetness
- 1 cup cucumber, diced for a refreshing crunch
- 0.5 cup red onion, finely chopped to add a hint of sharpness
- 0.25 cup fresh basil leaves, chopped for herby aroma
Dressing
- 0.25 cup olive oil rich and fragrant
- 1 large lemon, juice and zest for that bright, citrusy flavor
- Salt to taste
- Pepper to taste
Finishing Touch
- 0.5 cup feta cheese, crumbled for a creamy finish; omit for vegan version
Instructions
Cooking the Orzo
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (around 8-10 minutes) until al dente.
- Drain the orzo in a colander and rinse it under cold water to stop the cooking process. Set aside to cool completely.
Mixing Ingredients
- In a large mixing bowl, combine the cooled orzo pasta with halved cherry tomatoes, diced cucumber, finely chopped red onion, and freshly chopped basil.
Making the Dressing
- In a separate small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
Combining Salad
- Pour the dressing over the orzo mixture and toss gently until everything is evenly coated without breaking delicate ingredients.
- Add crumbled feta cheese on top and give the salad a final gentle toss to incorporate.
Chilling
- Taste and adjust seasoning with more salt or pepper if desired. Allow the salad to chill in the refrigerator for at least 15 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until ready to serve. For variations, substitute feta with avocado or add grilled chicken or chickpeas.