Description
A light, refreshing pasta salad bursting with lemony brightness, fresh basil, and crisp summer vegetables—perfect for warm days and easy entertaining.
Ingredients
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Orzo pasta: 1½ cups (300 g), dry
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Cherry tomatoes: 1½ cups (225 g), halved
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Cucumber: 1 medium (200 g), diced
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Red bell pepper: 1 medium (150 g), diced
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Fresh basil leaves: 1 cup (30 g), thinly sliced
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Fresh parsley (optional): ¼ cup (10 g), chopped
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Fresh lemon juice: ¼ cup (60 ml)
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Lemon zest: 1 tablespoon
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Extra virgin olive oil: ⅓ cup (80 ml)
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Garlic: 1 small clove, minced
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Salt: ¾ teaspoon, or to taste
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Black pepper: ½ teaspoon
Instructions
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Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and cool slightly.
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In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red bell pepper, basil, and parsley.
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In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, salt, and black pepper.
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Pour the dressing over the salad and toss gently until evenly coated.
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Let rest for 15–20 minutes before serving for best flavor.
Notes
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For best results, use freshly squeezed lemon juice and high-quality olive oil.
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Add a splash of olive oil before serving if the salad has been chilled.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes