Summer Orzo Pasta Salad with Lemon Herb Dressing
Prep time: 
Cook time: 
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Serves: 8-10 appetizer portions
  • 12-15 oz heirloom cherry tomatoes
  • 16 oz. orzo pasta (cooked and cooled)
  • ¾ cup kalamata olives
  • 1 large or 2 small cucumbers (quartered and sliced)
  • 3-4 oz feta cheese
  • ⅓ cup extra virgin olive oil
  • 1 garlic clove (minced)
  • ½ cup chopped basil + more for garnish
  • 1 tsp dried oregano
  • juice from ½ lemon + 1 tsp zest
  • pinch of kosher salt
  • pinch of pepper
  1. Place cooked, cooled orzo in a large serving bowl or dish.
  2. To make the dressing, combine lemon juice, zest, garlic, basil, oregano, salt and pepper in a small bowl and whisk together.
  3. Add chopped tomatoes, cucumbers and olives to pasta and toss with the dressing.
  4. Top with feta cheese and extra basil.
Recipe by The Hanging Spoon at