Description
A refreshing and vibrant pasta salad with lemon, basil, and fresh vegetables, perfect for summer barbecues or light lunches.
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
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