Tossed with Kalamata olives and crumbled feta, this 15-minute Orzo Lemon Salad will quickly become your new favorite make-ahead recipe.
½ lb (8 oz) orzo pasta
1 cup Kalamata olives, halved
½ red onion, finely diced
2 english cucumbers, diced
Juice of one lemon
½ cup oregano infused olive oil
2 tsp kosher salt
1 tsp cracked black pepper
½ cup basil, chopped
4 oz feta cheese, crumbled
- Bring a large pot of salted water to a rolling boil. Add the orzo and cook for 7-8 minutes, stirring frequently to prevent sticking. Drain pasta but do not rinse.
- In a large serving bowl toss together orzo pasta, cherry tomatoes, red onion, cucumber, lemon juice, olive oil, kosher salt and black pepper until combined.
- Gently toss in chopped basil and feta cheese. Taste test once more for salt and pepper.
- Salad can be served at room temp or be made the night before and refrigerated. Top with fresh lemon slices and basil leaves before serving.
For leftovers: Squeeze a bit more fresh lemon juice and a drizzle of olive oil toss together before serving.
Keywords: pasta, salad, pasta salad, side dish, orzo, pasta, orzo salad, lemon