Description
Lemon Basil Greek Orzo Salad is a vibrant and refreshing dish that brings together the zesty flavors of lemon and the aromatic essence of fresh basil. This quick-to-make salad, ready in just 25 minutes, is perfect for any occasion, whether it’s a summer picnic, a casual potluck, or a simple side dish for dinner. Packed with nutrient-rich vegetables and protein from garbanzo beans, each bite bursts with freshness. The combination of orzo pasta, colorful vegetables, and feta cheese creates an irresistible flavor profile that will delight your taste buds. Not only is it visually appealing with its bright colors, but it’s also highly versatile—enjoy it warm, at room temperature, or chilled for maximum enjoyment.
Ingredients
Scale
- 1 pound orzo pasta
- 3 tablespoons olive oil
- 1 medium sweet onion
- 1 medium zucchini
- 15-ounce can garbanzo beans
- 5 ounces fresh spinach
- 1/2 English cucumber
- 1 pound cherry tomatoes
- 1/4 to 1/3 cup fresh basil
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 6 ounces crumbled feta cheese
Instructions
- Cook the orzo in boiling water according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté diced onions until softened.
- Add zucchini and garbanzo beans; season with salt, pepper, Italian seasoning, and oregano. Cook until zucchini softens.
- Stir in minced garlic and cook until fragrant.
- Combine the onion-zucchini mixture with the cooked orzo in a large bowl.
- Add fresh spinach, cucumber, tomatoes, basil, lemon zest, lemon juice, and gently fold in feta cheese.
- Adjust seasonings to taste before serving warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg