Description
A light and refreshing Mediterranean-inspired orzo pasta salad tossed with fresh basil, lemon, crisp vegetables, and feta cheese. Perfect as a vibrant side dish or a quick healthy meal.
Ingredients
- 1 cup orzo pasta, uncooked
- 1 1/2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- Juice of 1 large lemon
- Zest of 1 large lemon
- Salt, to taste
- Black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions, about 8–10 minutes, until al dente.
2. Drain the orzo in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
3. In a large mixing bowl, combine the cooled orzo, cherry tomatoes, cucumber, red onion, and chopped fresh basil.
4. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper until well combined.
5. Pour the dressing over the orzo mixture and gently toss until evenly coated.
6. Add the crumbled feta cheese and lightly toss again to incorporate.
7. Taste and adjust seasoning with additional salt and pepper if needed.
8. Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld.
Notes
This salad can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
You can add olives, bell peppers, or grilled chicken to customize the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg