Looking for a quick, yummy dish to bring to a summer BBQ? Well, look no further than this Summer Orzo Pasta Salad with Lemon Basil Dressing! It's made with the freshest summertime ingredients...tomatoes, cucumbers and basil! What could be better?!
For some reason I always blank out when trying to think of an interesting dish to bring to someone's house. I mean, I write a food blog for goodness sake! That shouldn't happen. The problem is, I like to bring something on the cleaner, healthier side that doesn't leave me stuck in the kitchen for hours. So, I came up with this recipe and the only thing that requires cooking is the pasta. I also get to showcase a bunch of seasonal summertime veggies and flavors.
Hopefully you can find some heirloom cherry tomatoes where you are, because they really are the star of this dish. The vibrant colors add so much depth. The crunch from the cucumbers is a delightful and refreshing compliment to the softness of the pasta (which is cooked al dente and then cooled before adding in the veggies).
I top the pasta with some creamy feta cheese and Kalamata olives, which adds just the right amount of saltiness. The dressing is just a simple mix of lemon juice, fresh basil, a bit of dried oregano, minced garlic and olive oil. Simple, flavorful yet not overpowering. You can serve the salad room temperature or cold, which is perfect for outdoor entertaining.
Summer Orzo Pasta Salad with Lemon Herb Dressing
Ingredients
- 12-15 oz heirloom cherry tomatoes
- 16 oz. orzo pasta cooked and cooled
- ¾ cup kalamata olives
- 1 large or 2 small cucumbers quartered and sliced
- 3-4 oz feta cheese
- ⅓ cup extra virgin olive oil
- 1 garlic clove minced
- ½ cup chopped basil + more for garnish
- 1 teaspoon dried oregano
- juice from ½ lemon + 1 teaspoon zest
- pinch of kosher salt
- pinch of pepper
Instructions
- Place cooked, cooled orzo in a large serving bowl or dish.
- To make the dressing, combine lemon juice, zest, garlic, basil, oregano, salt and pepper in a small bowl and whisk together.
- Add chopped tomatoes, cucumbers and olives to pasta and toss with the dressing.
- Top with feta cheese and extra basil.
Haha, Donna, I know exactly what you mean about the irony of blanking on what to bring to a potluck or party... you'd think an endless stream of recipes would immediately spring to mind but I often have that same delayed reaction... Well not any more! 😉 This orzo salad is gorgeous in every way - just look at the colour springing of this nourishing puppy. And I'm also loving the simplicity and tangy quality of your lemon-basil dressing. D'lish!
Thanks Kelly! Between all our blogs put together we should have the party/potluck thing covered! lol!!
Hi Donna! I'm with you and Kelly on the whole 'blank out' thing. I think it's because we have *too* many ideas running around in our heads! This salad look stunning, and so easy to prepare. I'd love to be a chunk of feta tossed around in that bowl. And lemon-basil dressing... yum.
One of my favourite salads taking for work,.. Made it over and over again <3
That's awesome! I'm so glad you like it! 🙂
Donna -- does this need to be made a day or so in advance in order for the flavors to "marinate" or is it okay to put it together and go? Looks delicious and can't wait to make it! Thank you!
HI Marci! I have never made this salad a day in advance. My guess is it would probably be good, but definitely not more than 24 hours in advance it will lose that fresh taste. I think the perfect way is to make it and let it sit an hour or two then serve. Good luck let me know what you decide!
Absolutely delicious! Made this dish tonight to take on a weekend camping trip - had to do a little taste test after it had chilled. What a wonderful mix of flavors. I’m excited to make the dressing again - it’d be great on any summer salad!
Hi Leah! That is so great to hear!! I'm glad you enjoyed it! Yes, that dressing is so versatile! 🙂 Take care, Donna