Lemon Basil Orzo Pasta Salad is one of those go-to recipes that always brings a smile to my face. I remember the first time I made it for a family picnic. The fresh aroma of lemon and basil danced around as I tossed everything together, and my relatives couldn’t resist diving in. This dish stood out among the usual spreads of sandwiches and chips, becoming an instant hit. It’s bright, zesty, and packed with flavor, making it the perfect side for any gathering, BBQ, or even a light dinner at home. Trust me, once you try this salad, you’ll keep it in your recipe rotation!
Why make this recipe?
You should give this Lemon Basil Orzo Pasta Salad a try for several reasons. First off, the flavor is simply delicious. The combination of tender orzo, juicy cherry tomatoes, and refreshing cucumber, all drenched in a zesty lemon dressing is a burst of freshness you won’t forget.
It’s also an incredibly easy and quick recipe to whip up, making it perfect for busy weekdays or unexpected guests. You can prepare it in just under half an hour! Plus, it’s budget-friendly; you won’t need any extravagant ingredients, and most of them, like olive oil and lemon, you might already have on hand.
Another great perk? This salad is kid-friendly. The colorful ingredients and playful textures appeal to little ones, and the flavor is palatable, making it a dish that even picky eaters will enjoy. If you’re a beginner in the kitchen, this recipe provides a fantastic opportunity to build your confidence without being overwhelmed.
How to make Lemon Basil Orzo Pasta Salad
Making this Lemon Basil Orzo Pasta Salad is super straightforward. You’ll spend about 10 to 15 minutes prepping and another 10 minutes making it, so the entire process comes together in around 30 minutes. You only need a large pot for boiling, a mixing bowl, and a whisk. That’s it! Easy enough, right?
Ingredients
Let’s gather everything you’ll need to create this delightful salad:
- 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 a vegan version)
- ¼ cup olive oil
- 1 large lemon, juice
- 1 large lemon, zest
- Salt to taste
- Pepper to taste
Step-by-step directions
Here’s how to bring your Lemon Basil Orzo Pasta Salad to life:
- Start by bringing a large pot of salted water to a boil.
- Add the orzo pasta and cook it according to package instructions (usually about 8-10 minutes) until it’s al dente. You want it slightly firm, as it will continue to soften as it cools.
- Drain the pasta in a colander and give it a rinse under cold water to stop the cooking process. Set it aside to cool off.
- In a large mixing bowl, combine the cooked and cooled orzo pasta with the 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 everything blends well.
- Pour the dressing over the orzo mixture and toss gently until all the ingredients are evenly coated.
- Sprinkle the crumbled feta cheese on top and give the salad a final gentle toss to incorporate it.
- Taste your creation and adjust the seasoning with additional salt and pepper if needed.
- Chill the salad in the refrigerator for at least 15 minutes before serving. This waiting time lets all the flavors meld beautifully.
How to serve Lemon Basil Orzo Pasta Salad?
Serving this salad is a breeze! It pairs wonderfully with grilled meats, fish, or as a vibrant addition to any potluck. Consider offering it alongside dishes like grilled chicken, roasted vegetables, or a simple piece of crusty bread for a complete meal. You might even want to garnish it with extra basil leaves or a sprinkle of lemon zest for added flair.
How to store Lemon Basil Orzo Pasta Salad?
Storing this salad is simple! Keep it in an airtight container in the refrigerator, and it can last for about 3 to 5 days. I find it tastes even better the day after you make it as the flavors meld overnight. However, this salad is not suitable for freezing due to the vegetables losing their crunch and texture once thawed.
Tips for perfect Lemon Basil Orzo Pasta Salad
- Cook the Orzo Al Dente: Don’t overcook the pasta. Aim for a slight bite, as it will absorb some dressing and soften even more when stored.
- Use Fresh Ingredients: Fresh basil and ripe cherry tomatoes make a huge difference in flavor. If you can, buy fresh ingredients to enhance the salad.
- Experiment with Seasoning: Taste before you serve! Depending on the ripeness of your tomatoes or the saltiness of your feta, you may need to tweak the seasoning.
- Add Ingredients Based on Preferences: If you love more crunch, throw in some bell peppers or radishes for extra texture. Similarly, if you want it to be a bit protein-packed, consider adding cooked chicken or chickpeas.
- Chill Thoroughly: Letting the salad sit for at least 15 minutes before serving allows the flavors to mingle and improves the overall taste.
Variations
- Add Protein: For more substance, add cooked shrimp, chickpeas, or grilled chicken to make it a meal on its own.
- Swap the Cheese: If you’re not a fan of feta, try goat cheese or omit it for a vegan version. Nutritional yeast can be a nice cheese substitute, bringing a cheesy flavor without the dairy.
- Change Up the Veggies: Feel free to swap in vegetables like bell peppers, peas, or even avocados. They add not just flavor but also color and nutrition.
FAQs about Lemon Basil Orzo Pasta Salad
Can I use a different type of pasta?
Absolutely! If orzo doesn’t appeal to you, try using small pasta shapes like ditalini or rotini. Just keep in mind that cooking times may vary.
Why did my pasta get mushy?
If your pasta becomes mushy, it likely cooked too long. Always keep an eye on it, aiming for al dente, and rinse it under cold water immediately after draining to halt the cooking process.
What if I don’t have fresh basil?
If fresh basil isn’t available, you can use dried basil, but the flavor won’t be as vibrant. Use about one-third the amount of dried as you would fresh, knowing that it won’t pack the same punch.
This Lemon Basil Orzo Pasta Salad is an uncomplicated and delightful way to bring freshness to your table, and I hope you enjoy making it as much as I do! Happy cooking!
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Lemon Basil Orzo Pasta Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bright and zesty Lemon Basil Orzo Pasta Salad packed with flavor, perfect for gatherings or a light dinner at home.
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)
- 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 pasta and rinse under cold water to stop cooking.
- In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, and basil.
- In a separate bowl, whisk olive oil, lemon juice, lemon zest, salt, and pepper until blended.
- Pour dressing over orzo mixture and toss until evenly coated.
- Sprinkle feta cheese on top and gently incorporate.
- Chill in the refrigerator for at least 15 minutes before serving.
Notes
Best served chilled, pairs well with grilled meats and vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: lemon, basil, orzo, pasta, salad, vegetarian, quick, easy, summer