Lemony Basil & Feta Orzo Salad
Lemony Basil & Feta Orzo Salad is a bright, herbaceous, and refreshing side dish that’s perfect for warm days or as a zesty complement to grilled proteins. Tossed with juicy tomatoes, crisp cucumbers, creamy feta, and a lemony olive oil dressing, this pasta salad delivers both texture and bold Mediterranean-inspired flavor.
Ingredients
- 1 cup orzo, uncooked
- 1 1/2 cups chopped tomatoes
- 1 1/2 cups chopped cucumber
- 1 cup chopped fresh basil
- 1 1/4 cups crumbled feta cheese
- Juice and zest of 2 lemons
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Cook the orzo in boiling salted water according to package instructions until al dente (about 8 – 10 minutes).
- Drain using a colander and rinse the orzo under cold water to stop the cooking process.
- Transfer the cooled orzo to a mixing bowl.
- Add the chopped tomatoes, cucumber, basil, feta cheese, lemon juice and zest, and olive oil.
- Season with salt and pepper to taste.
- Gently toss until everything is evenly combined.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Use cherry tomatoes for a pop of sweetness and color.
- Great with grilled chicken, shrimp, or salmon for a complete meal.
- Swap basil for mint or dill for a flavor variation.
- Make ahead—it tastes even better the next day!
- Add chickpeas or olives for extra protein and Mediterranean flair.
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