Orzo Salad with Lemon Vinaigrette
A refreshing and versatile pasta salad perfect for casual lunches and elegant dinner parties. The bright citrus dressing and tender orzo create the perfect combination of flavors and textures.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Servings 8 servings
Calories 320 kcal
- 1 pound 450g orzo pasta
- 2 cups cherry tomatoes halved
- 1 English cucumber diced
- 1/2 red onion finely diced
- 1 cup crumbled feta cheese
- 1/2 cup fresh basil chopped
- 1/3 cup fresh lemon juice about 2-3 lemons
- 1/2 cup extra virgin olive oil
- 2 garlic cloves minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Bring a large pot of salted water to boil. Cook orzo according to package instructions (usually 8-10 minutes), stirring occasionally. Drain and rinse with cold water.
Whisk together lemon juice, minced garlic, Dijon mustard, and honey. Slowly stream in olive oil while whisking to emulsify. Season with salt and pepper.
In a large bowl, combine cooled orzo with prepared vegetables. Pour vinaigrette over the mixture. Fold in feta cheese and fresh basil. Toss gently to combine.