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This refreshing Lemon Basil Orzo Pasta Salad brings together zesty lemon, fragrant fresh basil, and tender orzo pasta for a bright and vibrant dish. It’s perfect as a light meal on its own or as a lively side for summer barbecues and weeknight dinners. The colorful mix of vegetables keeps it fresh and appealing all year long.
I first made this salad for a family picnic and it was such a hit that it quickly became a staple in our meal rotation. Now I often double the batch because it disappears fast.
Ingredients
- One cup orzo pasta: cooks quickly to a perfect tender texture, look for good quality orzo for best results
- One and a half cups cherry tomatoes, halved: they add sweetness and a juicy pop, choose ripe, firm tomatoes
- One cup cucumber, diced: adds a cool crunch, opt for English cucumbers if you want fewer seeds
- Half cup red onion, finely chopped: brings a sharp bite without overwhelming the salad, soak in cold water if you want to mellow the flavor
- Quarter cup fresh basil leaves, chopped: the aromatic herb that ties it all together, use fresh rather than dried for best flavor
- Half cup feta cheese, crumbled: adds creaminess and saltiness, substitute with a plant-based option for vegan version or simply omit
- Quarter cup olive oil: the base for the dressing that adds richness, pick extra virgin for the best taste
- Juice and zest of one large lemon: brightens the salad with fresh citrus notes, zest before juicing to save all the lemon goodness
- Salt and pepper to taste: enhances the flavors, use sea salt and freshly cracked black pepper if you can
Step-by-Step Instructions
- Sauté the Aromatics:
- Bring a large pot of salted water to a rolling boil. Adding salt here seasons the pasta as it cooks.
- Cook the Orzo:
- Add the uncooked orzo pasta to the boiling water and cook following the package instructions, usually about 8 to 10 minutes until al dente. Stir occasionally to keep pasta from sticking.
- Cool the Pasta:
- Drain the orzo in a colander and rinse under cold water immediately to stop the cooking process. This also cools the pasta so it’s ready to mix with other ingredients.
- Combine the Vegetables and Herbs:
- In a large mixing bowl, toss together the cooled orzo, halved cherry tomatoes, diced cucumber, finely chopped red onion, and chopped fresh basil until evenly distributed.
- Prepare the Dressing:
- In a separate small bowl, whisk together the olive oil, freshly squeezed lemon juice, lemon zest, salt, and pepper until fully combined and slightly emulsified.
- Dress the Salad:
- Pour the lemon and olive oil dressing over the orzo mixture. Gently toss everything together to coat each bite with bright flavor.
- Add the Feta:
- Sprinkle crumbled feta cheese over the salad and give it a final gentle toss. This adds a creamy, salty contrast that balances the freshness.
- Rest Before Serving:
- Taste the salad and adjust seasoning with extra salt or pepper as needed. Refrigerate for at least 15 minutes to allow the flavors to meld perfectly.
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Feta cheese is my favorite part of this salad for its creamy texture and salty tang. I remember serving this at a summer party and watching everyone go back for seconds after tasting that perfect combination of lemon and basil with feta.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. The salad tastes even better the next day as the flavors have more time to develop. If the orzo absorbs too much dressing over time, add a splash more olive oil or lemon juice before serving.
Ingredient Substitutions
Try swapping cherry tomatoes for sun-dried tomatoes for a richer flavor twist. You can replace cucumber with diced zucchini or bell pepper depending on what you have on hand. For a vegan version, simply omit feta or use a plant-based cheese alternative. Fresh parsley or mint can replace basil for a different herbaceous note.
Serving Suggestions
Serve chilled as a refreshing side to grilled chicken, fish, or lamb. This salad also works well scooped onto greens for a colorful Mediterranean-inspired lunch bowl. Pair with crusty bread or pita to soak up any leftover dressing.
Cultural Context
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Orzo pasta is a staple in Mediterranean and Middle Eastern cuisines, often enjoyed cold or warm. This salad takes cues from classic Greek flavors with lemon, basil, and feta but uses orzo instead of bulgur or couscous for a more tender bite. It’s a great example of how simple, fresh ingredients create memorable dishes in this region’s cooking.
Frequently Asked Questions
- → How do I cook orzo pasta perfectly for this dish?
Bring salted water to a boil and cook orzo for 8-10 minutes until al dente. Drain and rinse with cold water to stop cooking and cool the pasta evenly.
- → What makes the dressing flavorful?
The dressing combines fresh lemon juice and zest with olive oil, salt, and pepper, creating a bright, zesty coating that enhances the freshness of the ingredients.
- → Can I prepare this dish in advance?
Yes, it can be made ahead and stored in the refrigerator for up to 3 days to allow flavors to meld further and save time.
- → How can I adapt this dish for a vegan diet?
Simply omit the feta cheese or substitute it with a plant-based cheese alternative to keep it vegan-friendly while maintaining creaminess.
- → What additions can enhance this salad?
Adding ingredients like olives, bell peppers, or grilled chicken can bring extra flavors and texture, tailoring the dish to personal preferences.