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 fresh summer vegetables, olives, fragrant basil and a delicious homemade dressing! It's sure to be a hit a your next summer gathering!
Reasons To Love This Summer Pasta Salad
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 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 summer vegetables 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.
How To Make The Lemon Basil Dressing
The dressing is just a simple mix of lemon juice, fresh basil, a bit of dried oregano, minced garlic and olive oil that's blended together. Simple, flavorful yet not overpowering. You can serve the salad room temperature or cold, which is perfect for outdoor entertaining.
If you enjoyed this salad you may also like these summer recipes:
Spinach Salad with Peaches and Gorgonzola
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Summer Orzo Pasta Salad with Lemon Herb Dressing
Equipment
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.
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Kelly @ Inspired Edibles says
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!
Donna Castellano says
Thanks Kelly! Between all our blogs put together we should have the party/potluck thing covered! lol!!
Emilie @ The Clever Carrot says
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.
Stefanie says
One of my favourite salads taking for work,.. Made it over and over again <3
Donna Castellano says
That's awesome! I'm so glad you like it! 🙂
Marci Levine says
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!
Donna Castellano says
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!
Leah Brakebill says
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!
Donna Castellano says
Hi Leah! That is so great to hear!! I'm glad you enjoyed it! Yes, that dressing is so versatile! 🙂 Take care, Donna
holly andersen says
Great dish!
Spoonful of Plants says
So happy you enjoy it!! -Donna
Rocio says
I made the dressing with fresh basil and oregano from my garden and it was absolutely delicious. I did use vegan feta and it was still amazing
Spoonful of Plants says
Rocio,
I am so happy you loved the dressing! I use vegan feta sometimes too and I love it!! Thanks so much for the feedback! Donna