Lemony Basil Orzo Salad with Feta

Servings:

5
Servings

Lemony Basil & Feta Orzo Salad

Lemony Basil & Feta Orzo Salad is a bright, herb-forward pasta salad that shines with fresh citrus, fragrant basil, juicy tomatoes, crisp cucumber and creamy feta. This refreshing side or light main is ideal for warm weather, picnics, potlucks, or as a zesty accompaniment to grilled proteins. The orzo soaks up a simple lemon-olive oil dressing for a balanced bite of tang, herbiness and savory salt from the feta.

The recipe is straightforward and quick: cook orzo until al dente, cool it, then fold in vegetables, herbs and cheese. A short chill time lets the flavors meld and makes the salad even more vibrant. Versatile and easy to adapt, it works well with added beans or olives for extra protein, or fresh herbs swapped in to suit your taste.

Total:

13

Equipment

Large pot for boiling orzo
Colander or fine-mesh strainer
Mixing bowl
Measuring cups and spoons
Chef’s knife and cutting board

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

Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, usually about 8–10 minutes depending on the brand.
Drain the orzo in a colander and immediately rinse under cold water to stop the cooking and cool the pasta. Shake off excess water and transfer the orzo to a large mixing bowl.
Add the chopped tomatoes, chopped cucumber and chopped fresh basil to the cooled orzo.
Crumble in the feta cheese, then pour in the lemon juice, lemon zest and extra virgin olive oil. Use a flexible spatula or wooden spoon to fold everything together gently so the feta stays slightly chunky.
Season with salt and freshly ground black pepper to taste. Start with a small pinch of salt, then adjust after tasting since feta is already salty.
Toss gently until all ingredients are evenly distributed and the dressing coats the orzo and vegetables.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling helps the lemon and basil infuse the orzo for a brighter taste.
Serve chilled or at room temperature. Before serving, give the salad a quick stir and adjust seasoning if needed.

Notes

Tomato variety: Cherry or grape tomatoes work particularly well because they add sweetness and hold their shape. If using larger tomatoes, deseed and chop them to prevent extra liquid.
Herb swaps: If you prefer a different herb profile, try substituting mint or dill in place of basil. Each herb gives the salad a distinct character—mint adds brightness, dill adds a subtle, savory tang.
Protein additions: For a heartier dish, fold in cooked chickpeas, grilled chicken, shrimp, or flaked salmon. These additions make the salad a satisfying main course while maintaining the Mediterranean flavor balance.
Make-ahead tip: This salad develops more flavor after resting, so it’s great for preparing a few hours in advance. Store it in an airtight container in the refrigerator and enjoy within a few days for best texture and freshness.
Serving ideas: Serve the salad alongside grilled vegetables, a simple green salad, or warm pita bread. It also pairs nicely with roasted or grilled meats.
Texture tips: To avoid a soggy salad, be sure to drain the orzo well and remove excess tomato seeds. If the salad seems dry after chilling, stir in an extra drizzle of olive oil and a squeeze of lemon just before serving.
Dietary variations: Swap feta for a vegan alternative or omit it and add extra chickpeas for plant-based protein. Adjust lemon and olive oil to taste to maintain a balanced dressing.

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