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Lemon orzo pasta salad in a white bowl with basil on top
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5 from 1 vote

Lemon Orzo Pasta Salad

Lemon Orzo Pasta Salad is summer in a bowl! It's brimming with summer vegetables, basil, creamy feta cheese and it's tossed in a fresh, tangy lemon salad dressing!
Prep Time15 minutes
Cook Time15 minutes
Additional Time0 minutes
Total Time30 minutes
Course: Side Dishes
Cuisine: American
Servings: 8 servings
Calories: 123kcal
Author: Marcie

Ingredients

  • 8 ounces orzo pasta
  • 1 large zucchini sliced lengthwise into 1/4" thickness
  • 1 ear corn see note 3
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 ounces cherry tomatoes halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup fresh basil chopped
  • Lemon vinaigrette

Instructions

  • Cook the pasta according to package instructions. Place in a colander and rinse with cold water to stop the cooking process. Once drained, place in a large serving bowl.
    8 ounces orzo pasta
  • Preheat the grill to medium high. Toss the corn and zucchini the olive oil and season with salt and pepper. Grill the corn for 10-15 minutes, turning every 3 minutes or until well charred on each side. Grill the zucchini for 3-4 minutes per side or until tender and well charred. Remove from heat and cool slightly.
    1 large zucchini, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1 ear corn
  • When the vegetables are cool enough to handle, place the corn on a cutting board and place on its side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue until all of the kernels have been removed. Place the corn in the bowl with the pasta. Chop the zucchini and place in the bowl as well.
  • Add the cherry tomatoes, feta cheese and basil to the orzo pasta. Toss with the desired amount of lemon vinaigrette and toss well to combine. Serve and enjoy!
    8 ounces cherry tomatoes, 1/2 cup crumbled feta cheese, 1/2 cup fresh basil, Lemon vinaigrette

Video

Notes

  1. Pro tip: Prepare the veggies and dressing in advance to make prep even quicker! If you're using cooked corn and zucchini, they can be prepped up to 2 days in advance.
  2. This recipe may be customized using your favorite veggies, cheese and herbs! See my post on grilled vegetables for cooking times for your favorite veggies.
  3. Frozen corn may be used as a time saver.
  4. Leftover orzo pasta salad will keep in the refrigerator in an air tight container for up to 3 days. The pasta will absorb the dressing, so feel free to toss in a bit more before serving.

Nutrition

Calories: 123kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 59mg | Fiber: 2g | Sugar: 3g