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!
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.
Add the grilled zucchini, corn, 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!
Notes
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.
Frozen corn may be used as a time saver.
This recipe may be customized using your favorite veggies, cheese and herbs!
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.