Basil and Tomato Orzo Salad with Feta and Lemon Vinaigrette
A refreshing cold orzo pasta salad tossed with juicy tomatoes, fresh basil, creamy feta, and a bright lemon vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs (about 7 oz) orzo pasta, halved cherry tomatoes, chiffonade fresh basil leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups (about 7 oz) orzo pasta
- 1 1/2 cups, halved cherry tomatoes
- 1/2 cup, chiffonade fresh basil leaves
- 3/4 cup, crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1, minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 1 1/2 cups orzo pasta and cook for 8-9 minutes until al dente. Drain and rinse under cold water to cool, then drain thoroughly.
- Step 2: In a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 3: Add the cooled orzo to the bowl along with 1 1/2 cups halved cherry tomatoes, 1/2 cup chiffonade fresh basil leaves, and 3/4 cup crumbled feta cheese. Toss gently to combine and coat evenly with dressing.
- Step 4: Chill the salad for at least 30 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Basil and Tomato Orzo Salad with Feta and Lemon Vinaigrette take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Basil and Tomato Orzo Salad with Feta and Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 7 oz) orzo pasta from drying out.
Can I substitute ingredients in Basil and Tomato Orzo Salad with Feta and Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basil and Tomato Orzo Salad with Feta and Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Basil and Tomato Orzo Salad with Feta and Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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