There’s something magical about summer flavors, isn’t there? The brightness of lemon, the freshness of basil, and the juiciness of ripe tomatoes come together in this Lemon Basil Orzo Pasta Salad. It’s a delightful dish that’s perfect for gatherings, picnics, or even a cozy dinner at home. You can whip it up in no time, and it tastes like sunshine in a bowl.

why make this recipe

Why not? This pasta salad is not only refreshing, but it also brings together a lovely blend of textures and flavors. The orzo pasta cooks quickly, making it a great choice for busy nights. Plus, it’s packed with colorful veggies, so it’s as beautiful as it is delicious. You can enjoy it as a light meal on its own or serve it as a side dish—like with some grilled chicken or those sourdough garlic rolls you love. Everyone will be reaching for seconds!

how to make Lemon Basil Orzo Pasta Salad

Gather your ingredients first. Here’s what you’ll need for this easy recipe:

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 (For vegan version, omit or use a plant-based alternative.)
¼ cup olive oil
1 large lemon, juice
1 large lemon, zest
Salt, to taste
Pepper, to taste

Lemon Basil Orzo Pasta Salad

Now, let’s get cooking!

Start by bringing a large pot of salted water to a boil. Toss in the orzo pasta and cook according to package instructions—around 8-10 minutes should do the trick. You want it to be al dente.
Once it’s done, drain the pasta in a colander. Rinse it under cold water to stop the cooking process. Set it aside and let it cool a bit.
In a big mixing bowl, combine your cooled orzo, cherry tomatoes, cucumber, red onion, and fresh basil. Looks pretty already, right?
For the dressing, grab a small bowl and whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until it’s all mixed.
Pour that zesty dressing over your veggie-filled orzo and toss it gently until everything is coated.
Top it off with crumbled feta cheese, and give it another gentle toss to combine.
Give it a quick taste and adjust the seasoning with extra salt and pepper if needed.
Let the salad chill in the fridge for at least 15 minutes. This way, all those flavors can mingle and get to know each other a bit more.

how to serve Lemon Basil Orzo Pasta Salad

Serving this dish is a breeze. You can put it in a lovely bowl and sprinkle some extra basil or feta on top for a pop of color. It pairs beautifully with grilled meats, like my lemon herb grilled chicken. Just imagine digging into a plate of that alongside a scoop of this salad. Yum!

how to store Lemon Basil Orzo Pasta Salad

If you have leftovers (though I doubt it), store them in an airtight container in the fridge. It’ll last about 3 days. Just be mindful that the veggies may lose a little crunch over time, so best when fresh!

tips to make Lemon Basil Orzo Pasta Salad

Make sure to rinse the pasta well after cooking. This keeps it from sticking together. You want those fluffy little bits of orzo.
Feel free to throw in any spring vegetables you have! Bell peppers, zucchini, or even some spinach would work beautifully.
Looking for extra flavor? A splash of balsamic vinegar in the dressing adds a lovely depth.

variation (if any)

Want to switch it up? Swap out the feta for some creamy avocado for a rich, smooth texture. Or use quinoa instead of orzo for a gluten-free option. The possibilities are endless!

FAQs

Can I make this salad ahead of time?
Absolutely! You can prep the salad and store it in the fridge for a day. Just add the feta just before serving to keep it fresh.

Can I use other herbs?
Yes! If you don’t have basil, parsley or mint would be lovely alternatives. Each brings a unique flavor.

Is this recipe vegan-friendly?
Definitely! Simply omit the feta or use a plant-based cheese. This salad is super versatile.

Enjoy making this vibrant salad, and I can’t wait for you to taste how good it is!

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