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To make a bright and tasty Lemon Basil Orzo Salad, gather these simple ingredients: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/4 cup red onion, finely chopped - 1/2 cup fresh basil leaves, chopped - 1/4 cup feta cheese, crumbled - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 teaspoon lemon zest - Salt and pepper to taste You can customize this salad with optional ingredients. Try adding: - Grilled chicken for protein - Avocado for creaminess - Bell peppers for extra crunch - Olives for a briny twist You can also swap orzo for quinoa or farro for a different base. Fresh ingredients make a big difference. Here are some tips: - Choose firm cherry tomatoes. They should feel heavy for their size. - Look for crisp cucumbers with smooth skin. A dull skin may mean it's old. - Pick basil with vibrant green leaves. Avoid any that look wilted or brown. - For red onions, choose firm ones without soft spots. By selecting the best ingredients, you ensure a salad that bursts with flavor. Don't forget to check out the Full Recipe for more details! Start by bringing 2 cups of vegetable broth to a boil in a saucepan. Once it bubbles, add 1 cup of orzo pasta. Cook the orzo according to the package instructions, which usually takes about 8-10 minutes. You want it al dente, so keep an eye on it. Once cooked, drain the orzo and rinse it under cold water. This stops the cooking process and cools it down quickly. Set it aside to cool completely. In a large mixing bowl, combine 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1/4 cup of finely chopped red onion. These veggies add crunch and flavor. Mix them gently to ensure even distribution. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest. Add salt and pepper to taste. This dressing is bright and fresh. It brings all the flavors together. Now, add the cooled orzo to the vegetable mixture. Toss gently to combine everything. Next, pour the dressing over the salad and toss it again, ensuring every piece is coated. Finally, fold in 1/2 cup of chopped fresh basil and 1/4 cup of crumbled feta cheese. Taste and adjust the seasoning if needed. Let the salad chill in the fridge for at least 30 minutes. This allows the flavors to meld beautifully. For the full recipe, refer to the instructions above. To get the best orzo, cook it in vegetable broth. This adds flavor while cooking. Follow the package instructions closely. Aim for al dente, meaning it should be firm but not hard. After draining, rinse the orzo under cold water. This stops the cooking and prevents sticking. Lemon juice and zest brighten the dish. They give a fresh taste that pairs well with basil. Use good-quality olive oil for richness. Season with salt and pepper to enhance all the flavors. Don't skip the feta cheese; it adds a creamy, salty touch. Taste as you go. Adjust seasoning until it feels just right. Serve the salad in a big bowl for sharing. Garnish with extra basil leaves on top. You can also sprinkle more feta for a nice touch. Consider using clear bowls to show off the vibrant colors. For a picnic, pack it in mason jars for easy serving. This makes it fun and attractive! Make sure to check out the full recipe for more insights! {{image_2}} You can make the Lemon Basil Orzo Salad heartier by adding protein. Grilled chicken adds a nice touch. Simply cook the chicken, slice it, and mix it into the salad. If you prefer a plant-based option, try chickpeas. They add protein and fiber. Just drain and rinse a can of chickpeas before adding them. You can also use shrimp or tofu for a different flavor. Making a vegan version is easy! Just skip the feta cheese. Instead, use avocado for creaminess. You can also add nutritional yeast for a cheesy taste without dairy. This keeps the flavors bright and fresh while making it suitable for everyone. The dressing can stay the same since it’s already vegan-friendly. Feel free to switch up the vegetables based on the season. In the summer, add sweet corn or bell peppers for crunch. In the fall, try roasted butternut squash or Brussels sprouts for warmth. Winter brings great options like kale or roasted carrots. Mixing in seasonal veggies keeps the dish exciting and fresh. For the full recipe, check out the Lemon Basil Orzo Salad section above. After you enjoy your Lemon Basil Orzo Salad, store any leftovers in an airtight container. This keeps the flavors fresh and prevents spills. Place the salad in the fridge right away. Avoid leaving it out for too long. If you plan to eat it later, try to keep the dressing separate. This way, your salad stays crisp and tasty. When stored properly, Lemon Basil Orzo Salad will last 3 to 5 days in the fridge. The freshness of the ingredients affects how long it stays good. If the salad looks or smells off, it's best to toss it. Trust your senses to guide you. I don’t recommend freezing this salad because the ingredients may lose their texture. The orzo can become mushy, and fresh veggies will not hold up well. If you must freeze it, put it in a freezer-safe container. When ready to eat, thaw it overnight in the fridge. For the best taste, always serve it cold after thawing. Enjoy your Lemon Basil Orzo Salad fresh for the best flavor! For a detailed guide on making this dish, check the Full Recipe. Yes, you can make Lemon Basil Orzo Salad ahead of time. It tastes great after sitting in the fridge. I like to prepare it at least a few hours before serving. This allows the flavors to mix well. Just remember to keep it chilled until you are ready to serve. This salad pairs well with many dishes. I love serving it with grilled chicken or fish. You can also pair it with a nice piece of crusty bread. For a lighter meal, try it with a fresh fruit salad. The bright flavors of the salad complement these dishes perfectly. To adjust the recipe for more servings, simply double or triple the ingredients. For example, use two cups of orzo for eight servings. Keep the same ratio for the other ingredients. You can always taste and adjust the seasoning as you go. This way, you will ensure that the flavors stay balanced. Lemon Basil Orzo Salad is packed with nutrients. Orzo offers carbs for energy, while vegetables provide vitamins and fiber. Basil adds antioxidants and fresh flavor. Feta cheese gives protein and calcium. Olive oil brings healthy fats that are good for the heart. Overall, this salad is a tasty and healthy option. No, this dish is not gluten-free because orzo is made from wheat. If you need a gluten-free option, try using rice or quinoa instead. Both options work well in this salad. They will still keep that nice texture and flavor we love. Lemon Basil Orzo Salad is fresh and easy to make. We covered the steps to prepare it, from selecting ingredients to serving it up. You can add proteins or adjust flavors to fit your taste. This dish works well for any meal and keeps nicely. Store leftovers for later or freeze them for usage down the road. Enjoy making this salad, and let it brighten your meals. Dive into your kitchen, and create a dish you will love!

Lemon Basil Orzo Salad

Elevate your summer meals with this refreshing Lemon Basil Orzo Salad that's bursting with flavor! Made with al dente orzo pasta, juicy cherry tomatoes, crisp cucumbers, and a zesty dressing, it’s perfect for picnics and gatherings. Discover how to create this easy recipe that combines fresh ingredients for a delightful dish that everyone will love. Click through to explore the full recipe and make your mealtime shine!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup fresh basil leaves, chopped

1/4 cup feta cheese, crumbled

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

Salt and pepper to taste

Instructions
 

In a saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

    Once cooked, drain the orzo and rinse under cold water to stop the cooking process. Set aside to cool.

      In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and chopped red onion.

        Add the cooled orzo to the vegetable mixture and gently toss to combine.

          In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper to create the dressing.

            Pour the dressing over the orzo salad and toss until everything is evenly coated.

              Gently fold in the chopped basil and crumbled feta cheese.

                Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.

                  Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4