Lemon Basil Orzo Salad
A refreshing and healthy orzo salad with lemon and basil, perfect for summer lunches.
Equipment
- 1 Large pot
- 1 Mixing Bowl large
- 1 Knife for chopping
- 1 Cutting Board
- 1 Colander
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup fresh basil leaves torn
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic minced
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup feta cheese crumbled
- 1/4 cup pine nuts toasted
- 1/4 cup olives sliced
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- While the orzo is cooking, halve the cherry tomatoes, dice the cucumber, and tear the basil leaves. Mince the garlic and set aside.
Mixing the Salad
- In a large mixing bowl, combine the cooked orzo, cherry tomatoes, cucumber, basil, and garlic. Drizzle with olive oil and lemon juice.
- Season with salt and pepper to taste. Toss everything together until well combined and evenly coated with dressing.
Chilling and Serving
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
- Give the salad a final toss before serving. Garnish with additional basil leaves or lemon wedges if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Avoid leaving the salad at room temperature for extended periods.
Notes
Pro Tips: Use fresh and high-quality ingredients for the best flavor. Adjust the amount of lemon juice to taste. Ingredient Substitutions: Quinoa can be used instead of orzo for a gluten-free option. How to Serve: Serve chilled as a side or main dish. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare a day in advance to allow flavors to develop even further.