Lemon Basil Orzo Salad

This refreshing orzo pasta salad has become my summer entertaining staple, combining the simplicity of pasta with bright Mediterranean flavors. The lemon basil dressing transforms ordinary orzo into something extraordinary that guests always request the recipe for after the first bite.

I first created this salad for an impromptu backyard gathering when temperatures hit 90 degrees, and nobody wanted to turn on the oven. It was such a hit that it has become my signature contribution to every summer potluck since.

Ingredients

• Orzo pasta: The tiny rice-shaped pasta cooks quickly and creates the perfect base for absorbing the flavorful dressing. Look for high-quality semolina orzo for the best texture.
• Turkish cucumbers: These smaller cucumbers have fewer seeds and a crisp texture that stays fresh in the salad. Their thin skin means no peeling required.
• Cherry tomatoes: Sweet little bursts of flavor that hold their shape well. Choose vine-ripened varieties for the best flavor and slice them in half to release their juices into the salad.
• Baby arugula: Adds a peppery bite that balances the lemony dressing. Make sure it's fresh and not wilted for the best texture and flavor.
• Fresh basil: The star of the dressing that brings brightness and aromatic quality. Use fresh basil leaves at their peak with no browning for vibrant color and flavor.
• Garlic: Fresh cloves provide a punchy foundation for the dressing. Choose firm bulbs with tight skin for the most potent flavor.
• Lemon: Both zest and juice create layers of citrus flavor. Organic lemons work best here since you're using the outer peel.
• Olive oil: The silky base of the dressing that carries all the flavors. Use a good-quality extra virgin olive oil for the best results.

Step-by-Step Instructions

Cook the Orzo:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The water should taste like the sea to properly season the pasta from within. Add the cup of dry orzo and cook according to package directions until al dente, usually 8-9 minutes. Drain immediately and rinse under cold water, tossing regularly until completely cooled to stop the cooking process and prevent sticking.

Make the Lemon Basil Dressing:

Add the cup of tightly packed fresh basil leaves, garlic cloves, and lemon zest to a food processor. Pulse several times until finely chopped but not pureed. The texture should still be visible. Add the lemon juice, olive oil, salt and pepper, then pulse just a few more times until combined but still maintaining some texture. The dressing should be vibrant green with small flecks of basil visible throughout.

Combine and Dress:

Transfer the cooled orzo to a large mixing bowl. Pour the lemon basil dressing over the orzo while it's still slightly warm so it can absorb all those amazing flavors. Fold gently with a spatula until every piece of pasta is coated in the vibrant green dressing. The orzo should glisten with the oil and be flecked with basil.

Add Fresh Elements:

Once the dressed orzo has cooled completely, add the sliced cucumbers, halved cherry tomatoes, and a handful of baby arugula. Fold these ingredients in gently to maintain their texture and avoid bruising the delicate greens. The colors should create a beautiful contrast against the green-tinted orzo.

Final Seasoning:

Before serving, taste the salad and adjust the seasoning. The orzo will have absorbed much of the salt as it sits, so you'll likely need to add another 1/4 teaspoon or more. Add additional lemon juice if you want a brighter flavor. If the dressing tastes bitter, add a tiny pinch of sugar to balance the flavors.

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I discovered the magic of processing the basil with lemon zest first after a disastrous attempt at making this with a blender. That happy accident created the perfect texture where the basil infuses the dressing without turning it into a smooth pesto. My garden basil has never found a better purpose than in this refreshing summer salad.

Make It Your Own

This orzo salad welcomes customization based on what's fresh or what you have on hand. For a Greek-inspired version, add kalamata olives, feta cheese, and diced bell peppers. For protein, chickpeas blend seamlessly with the Mediterranean flavors, while toasted pine nuts or sunflower seeds add wonderful texture contrast. The recipe scales beautifully for crowds simply by doubling or tripling all ingredients proportionally.

Storage Wisdom

The orzo salad keeps beautifully in the refrigerator for up to four days, making it perfect for meal prep. Store it in an airtight container, and you'll find the flavors actually improve after a day as the pasta continues to absorb the dressing. If making ahead, consider reserving some of the dressing to refresh the salad just before serving, as the pasta will continue to absorb the liquid. For the best texture, add any delicate ingredients like arugula just before serving.

Serving Suggestions

This versatile salad works as both a main dish or accompaniment. For a complete meal, serve it alongside grilled fish or chicken for a protein boost. It makes an excellent room-temperature side dish for outdoor gatherings since it doesn't need to be kept hot or cold. For an elegant presentation, serve the salad in a large, shallow bowl garnished with additional fresh basil leaves and lemon wedges, allowing guests to add extra brightness if desired.

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Frequently Asked Questions

→ What can I substitute for arugula in this salad?

You can substitute baby spinach, kale, or microgreens for arugula. These greens provide a similar texture and fresh flavor.

→ How can I make this gluten-free?

Replace orzo pasta with gluten-free pasta or cooked quinoa to make this dish gluten-free.

→ Can I make this salad in advance?

Yes, this orzo salad can be made in advance. Store it in an airtight container in the refrigerator for up to four days. Add extra dressing or seasoning before serving if needed.

→ What add-ins work well with this salad?

Great additions include feta cheese, goat cheese, chickpeas, avocado, nuts (like almonds or pine nuts), seeds, or microgreens for added texture and flavor.

→ What is the best way to store leftovers?

Store leftovers in an airtight container in the fridge. Consume within four days for optimal freshness. Add a splash of lemon juice or extra dressing to revive flavors before serving.

→ How can I adjust the flavor of the dressing?

If the dressing tastes too bitter, try adding a small amount of sugar (¼ to ½ teaspoon) to balance the flavors. For extra tang, increase the lemon juice. Adjust salt and pepper to taste as well.