Description
A refreshing pasta salad with orzo, cherry tomatoes, cucumbers, and a zesty lemon-basil dressing. Perfect for summer gatherings!
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. Cook the orzo pasta according to package instructions (around 8-10 minutes) until al dente.
- Drain the pasta in a colander and rinse it under cold water. Set aside to cool.
- In a big mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and fresh basil.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
- Pour the dressing over the orzo mixture and toss gently to coat.
- Top with crumbled feta cheese and toss gently again.
- Adjust seasoning if needed, and chill in the fridge for at least 15 minutes before serving.
Notes
Rinse the pasta well after cooking to avoid sticking. You can add other vegetables like bell peppers or zucchini for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: pasta salad, summer recipes, lemon basil, orzo, fresh vegetables