Lemon Basil Orzo Pasta (Printer-Friendly)
Tender orzo pasta tossed with lemon, basil, fresh veggies, and creamy feta for a bright, flavorful salad.
# The Ingredients You'll Need:
→ Pasta
01 -
1 cup orzo pasta, uncooked
→ Vegetables
02 -
1 ½ cups cherry tomatoes, halved
03 -
1 cup cucumber, diced
04 -
½ cup red onion, finely chopped
05 -
¼ cup fresh basil leaves, chopped
→ Dairy
06 -
½ cup feta cheese, crumbled (omit or replace with plant-based alternative for vegan option)
→ Dressing
07 -
¼ cup olive oil
08 -
Juice of 1 large lemon
09 -
Zest of 1 large lemon
10 -
Salt, to taste
11 -
Black pepper, to taste
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente, approximately 8 to 10 minutes. Drain in a colander and rinse under cold water to halt cooking. Set aside to cool.
02 -
In a large mixing bowl, combine the cooled orzo with cherry tomatoes, cucumber, red onion, and fresh basil.
03 -
Whisk together olive oil, lemon juice, lemon zest, salt, and pepper in a small bowl until emulsified.
04 -
Pour the dressing over the orzo mixture and toss gently to ensure even coating.
05 -
Sprinkle crumbled feta cheese on top and gently toss to incorporate evenly.
06 -
Adjust salt and pepper if necessary. Refrigerate the salad for at least 15 minutes to allow flavors to meld before serving.
# Extra Tips:
01 -
This salad can be prepared in advance and stored in an airtight container in the refrigerator for up to three days. For variation, consider adding olives, bell peppers, or grilled chicken according to preference. To make vegan, omit the feta cheese or substitute with a plant-based alternative.