Description
A sunny, citrusy, bright pasta salad with orzo, lemon, feta, basil, and crunchy vegetables that makes a refreshing side or light main meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons extra‑virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh basil leaves, torn
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Cook the orzo until al dente (about 9 minutes).
- Whisk lemon juice, zest, olive oil, salt, and pepper to make the vinaigrette.
- Drain and rinse the pasta under cold water to stop cooking.
- Toss the pasta with the dressing and combine with tomatoes, cucumber, onion, basil, and parsley.
- Add feta cheese and give a final gentle toss.
- Refrigerate or serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing & Cooking
- Cuisine: American