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Lemon Basil Orzo Pasta Salad

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

Instructions

  1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (about 8-10 minutes) until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
  2. In a large mixing bowl, combine the cooked and cooled orzo pasta, cherry tomatoes, cucumber, red onion, and fresh basil.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
  4. Pour the dressing over the orzo mixture and toss gently until everything is evenly coated.
  5. Add the crumbled feta cheese on top, and give the salad a final gentle toss to incorporate.
  6. Taste and adjust the seasoning with additional salt and pepper if needed.
  7. Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Find it online: https://www.rapidrecipes.blog/lemon-basil-orzo-salad/