Why Make This Recipe
Lemon Basil Orzo Pasta Salad is a refreshing and vibrant dish that’s perfect for any occasion. Whether you need a side dish for a summer barbecue or a light lunch, this salad is quick to prepare and full of bright flavors. The combination of lemon, basil, and fresh vegetables makes it a delightful option that everyone will love. Plus, it’s great for meal prep, so you can enjoy it throughout the week!
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 the Lemon Basil Orzo Pasta Salad chilled or at room temperature. It pairs well with grilled meats, seafood, or can be enjoyed on its own as a light meal. For an added touch, consider garnishing the salad with extra basil leaves or a light drizzle of olive oil before serving.
How to Store Lemon Basil Orzo Pasta Salad
To store the salad, keep it in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. It’s best enjoyed within the first few days, but the flavors will continue to develop over time. If you find the salad is too dry after a few days, you can add a splash of olive oil or lemon juice before serving.
Tips to Make Lemon Basil Orzo Pasta Salad
- Make sure to rinse the orzo pasta after cooking to prevent it from sticking together.
- Feel free to customize this salad with your favorite vegetables, such as bell peppers or corn.
- For added protein, you can mix in grilled chicken or chickpeas.
- Adjust the acidity by adding more lemon juice if you prefer a tangier flavor.
Variation
You can easily change up this recipe by adding different herbs, like parsley or dill, to switch up the flavor. Additionally, you can use quinoa instead of orzo for a gluten-free option.
FAQs
Can I make this salad ahead of time?
Yes! You can prepare the salad a day in advance. Just give it a good stir before serving.
Is this salad vegan-friendly?
Yes, simply omit the feta cheese or choose a plant-based alternative to keep it vegan.
Can I use other types of pasta?
Absolutely! You can substitute the orzo with any small pasta like couscous, farro, or even whole wheat pasta for a different texture.
Lemon Basil Orzo Pasta Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant pasta salad with lemon, basil, and fresh vegetables, perfect for summer barbecues or light lunches.
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
Best enjoyed chilled or at room temperature. Customize with your favorite vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pasta salad, lemon basil, summer recipes, healthy salad