Description
Lemon Basil Orzo Pasta Salad is a refreshing and vibrant dish perfect for summer gatherings. Bursting with zesty lemon and aromatic basil, each bite of this salad delivers a delightful crunch from fresh vegetables. It’s an easy, crowd-pleasing recipe that can be made ahead of time, allowing the flavors to meld beautifully. Serve it at picnics, barbecues, or as a light main course, and watch it become the star of your table!
Ingredients
Scale
- 2 cups orzo pasta
- 1 cup cherry tomatoes, halved
- 1 diced cucumber (preferably English)
- 1 bunch fresh basil leaves
- Juice of 2 lemons
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Cook the orzo in boiling salted water for 8-10 minutes until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together lemon juice and olive oil.
- Chop cherry tomatoes and cucumber into bite-sized pieces.
- In a large bowl, combine cooked orzo, chopped vegetables, torn basil leaves, and feta if using.
- Pour the dressing over the salad and toss gently. Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 260
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 7mg